Ingredients

• 4 four-ounce boneless pork loin chops
• 2 Tablespoons Dijon mustard, optional
• 1 teaspoon Kosher salt
• ½ teaspoon black pepper
• ½ teaspoon paprika powder
• 1 large egg
• 1 teaspoon whole milk
• ½ cup all-purpose flour
• 1 cup plain bread crumbs
• ½ pound lard or neutral vegetable oil
• ½ pound clarified butter, also known as ghee
• fresh lemon slices, for garnish

Instructions

Rinse the pork chops with cold water to remove any excess blood or juices, then pat them dry with a paper towel.

Lay a piece of plastic wrap on the counter or cutting board, place the pork chops on it, and cover with another piece of plastic wrap. Using the flat side of a meat tenderizer mallet, pound the pork chops to about ¼-inch thickness.

In a small bowl, mix Dijon mustard, salt, pepper, and paprika powder until well combined. Brush both sides of the pork chops with the marinade. If you don’t like mustard, simply season with salt, pepper, and paprika powder.

Prepare three bowls for breading: one with flour, one with bread crumbs, and one with milk and a whisked egg.

Using one hand for dry ingredients and the other for wet, coat each pork chop lightly with flour, shake off the excess, dip it into the egg mixture, and then cover it in bread crumbs. Pat the bread crumbs gently onto the pork chop without pressing too firmly.

Heat 4 tablespoons of lard and 4 tablespoons of butter in a large pan over medium-high heat on a Wolf Burner. Fry the schnitzels on both sides until golden brown, ensuring they reach an internal temperature of 140°F.

Transfer the cooked schnitzels to a plate lined with paper towels or a cooling rack. Serve immediately for the best taste.