Golden Crispy Pork Schnitzel

Place the pork loin cutlets on a cutting board. Using a meat tenderizer, pound each cutlet to 1/4-inch thickness.

Season the cutlets with salt and pepper on both sides.

Prepare the breading station: place the flour in a shallow dish, place the breadcrumbs in another shallow dish, and in a third shallow dish, whisk together the egg and whole milk.

Dip each cutlet in the flour, coating both sides and shaking off any excess. Then, dip the cutlet into the egg mixture and finally into the breadcrumbs. Ensure each cutlet is fully coated in breadcrumbs and press lightly so they adhere.

In a large skillet, heat enough vegetable oil to cover the bottom over medium heat.

Fry each breaded cutlet until golden brown and crispy, about 3 to 4 minutes per side. Avoid overcrowding the skillet and fry in batches if necessary.

Transfer the fried schnitzels to a paper towel-lined plate to absorb any excess oil.

Serve the schnitzels garnished with chopped fresh parsley and lemon wedges, alongside roasted garlic mashed potatoes and steamed vegetables.