Christina's Breaded Pork Schnitzel

Prep cutlets/chops:

1. Pound the chops in between sheets of parchment or waxed paper until at least double in size. (Original size on left/top image, after pounding on right/bottom.)
2. Sprinkle a little salt on each side.

Prepare the Coatings:

1. Take about ½ cup (55 g) of breadcrumbs and put them in a large flat bowl or tray. Add thyme, parsley and herbes de provence and a little salt and pepper. Mix together.
2. Flour: Next, prepare a plate/tray with some all-purpose flour in which to dredge the meat. Just start with about ⅓ cup as whatever is leftover will have to be thrown away.
3. Egg: Put the beaten egg and water in large flat bowl/tray that will accommodate the beaten pork cutlets.
4. Breadcrumbs: Now, don't panic, but I won't be specific with measurements on this part, but you really don't need to measure anything, honestly! Here's why: as you dip the pork into the breadcrumbs, the herbs tend to disappear quicker than the breadcrumbs, so you'll have to "top-up" your herbed breadcrumbs a few times.
5. Dredge the pounded pork chops into the flour. Make sure to cover every spot.
6. Then dip into the beaten egg until completely coated.
7. Now dip into the herbed breadcrumbs and set aside on parchment/waxed paper, or a tray.
8. As you use the flour and/or herbed breadcrumbs, refill the plates with more of each as needed until you coat all the pieces and they are ready to cook.

Cook the Schnitzel

1. Using a stainless steel or non-stick frying pan, heat some olive oil over medium high heat until hot, then add a few pieces of pork. The pork will cook quickly as it is so thin. Check that the other side is nicely colored as you only want to turn them once.
2. Fry until golden brown on each side, adding more oil as needed.
3. Remove the breaded pork chops from the pan and place on a paper towel lined plate. Keep warm in the oven while frying the rest of the pork.
4. Serve with lemon wedges, potatoes of your choice and a green salad.