Simple schnitzel with thyme and lemon

Ingredients:

Breading station

• 1 and 1/4 cups premium flour
• 1 tbsp. hot Hungarian paprika
• 3 large eggs
• 2 tbsp. simple breadcrumbs
• Zest of 2 lemons
• 1/4 cup chopped fresh thyme

Pork

• 4 pork chops, 140g each, at room temperature
• Vegetable oil, for frying
• Lemon wedges to drizzle
• Special equipment: deep-frying or caramel thermometer

Preparation:

1. Breading station:
   
   Prepare three deep bowls. In one bowl, combine 1 cup of flour, salt, pepper, and paprika. In another bowl, beat the eggs with a small amount of water and season with salt and pepper. In a third bowl, use a fork to combine the remaining 1/4 cup of flour with the breadcrumbs, lemon zest, thyme, salt, and pepper.
2. Pork:
   
   Sprinkle the chops with salt and black pepper. Dredge each cutlet in flour, then dip in egg and breadcrumbs. Be sure to shake off any excess after each coat.
3. Pour 2.5 cm of vegetable oil into the largest skillet and heat over medium-high heat until a deep-fry thermometer reads 175°C.
4. Fry the chops:
   
   Add the chops, a few at a time, to the oil and fry until golden brown and cooked through, 2-4 minutes per side, depending on the thickness of the chops. Serve with lemon wedges for sprinkling.