Place the Pork Medallions between two sheets of plastic wrap and pound them until just 1/4 inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and black pepper.

Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the lightly beaten eggs, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Don’t let the schnitzel sit in the coating or they will not be as crispy once fried – fry immediately.

Make sure the cooking oil is hot enough at this point as you don’t want the Schnitzel to sit around in the coating before frying.

Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.

Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce. Serve with French fries, or potato salad, and with a fresh leafy green salad.

Enjoy your dish!