Trim the fat from the outside of the pork chops.

Working 2 chops at a time, place them inside of a large plastic ziploc bag and pound the chops out to about ¼ inch thick using a wooden rolling pin or similar instrument.

Season both sides well with sea salt and fresh ground pepper.

Place the breadcrumbs, flour, and beaten egg into wide shallow bowls or plates.

Using tongs lift the first cutlet and cover both sides with flour. Knock any excess flour back into the bowl.

Dip the floured cutlet into the egg wash and cover both sides.

Lay the first side of the dipped cutlet into the plate of breadcrumbs and press down to stick them on. Flip over and repeat on the second side.

Place the breaded cutlet on a clean plate, and continue to bread the remaining cutlets.

Cover the bottom of a large skillet with about ½ inch of oil, then heat to medium heat.

Fill a wide skillet with about ½ inch of oil and then heat to medium heat.

When the oil is hot, start cooking the schnitzel working one at a time.

Gently place the first side of the schnitzel in the heated oil and let it cook undisturbed for 20-3 minutes or until the bottom breading has crisped and just turned golden brown.

Flip the schnitzel over and cook the second side for another 2-3 minutes.

Notes:

Cooling the breaded schnitzel in the fridge for an hour or so before frying will help keep the breading on while cooking.

Placing the cooked schnitzel on a wire rack while the rest of the batch cooks will help it keep crispy. To keep it warm, place in a lightly warmed oven.