Cilantro Parsley

Prepare the pork chops: Pound the pork chops to an even thickness, about ¼ inch, using a meat mallet or the back of a heavy skillet.

Prepare the breading: In a shallow dish, combine the panko crumbs, garlic powder, onion powder, and paprika. Mix well to evenly distribute the seasonings.

Bread the pork chops: Dip each pork chop into the breading mixture, pressing it firmly to adhere. Coat both sides of the pork chops evenly.

Heat the oil: In a large skillet, add enough vegetable oil to cover the bottom by about ¼ inch. Heat the oil over medium-high heat until it reaches about 350°F (175°C).

Fry the pork chops: Carefully place the breaded pork chops into the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry for about 3-4 minutes per side, or until golden brown and crispy. Adjust the heat if needed to maintain a steady temperature.

Drain excess oil: Once the pork chops are cooked, transfer them to a plate lined with paper towels to drain any excess oil.

Prepare the lemon butter: In a small saucepan, melt the butter over medium heat. Add the lemon slices and fresh thyme leaves. Cook for a couple of minutes until the butter is infused with the flavors of lemon and thyme.

Serve: Place the fried pork chops on a serving platter and drizzle the lemon butter sauce over them. Garnish with additional fresh thyme leaves if desired.

Enjoy: Serve the pork schnitzel hot with your favorite sides such as mashed potatoes, roasted vegetables, or a fresh salad. Squeeze some additional lemon juice over the schnitzel before eating for extra tanginess.