Place each pork portion between sheets of plastic wrap and pound evenly to about 5mm thickness. Work from the center outward to avoid tearing. This step defines the dish — schnitzel is not just thin meat, it is uniformly thin meat. Uneven thickness leads to overcooked edges and undercooked centers.

Season both sides with salt and pepper and allow the meat to sit briefly. This draws out slight surface moisture, which helps the flour adhere more effectively and contributes to the later puffing of the crust during frying.

Set up three stations: flour, beaten eggs, and fine breadcrumbs. Dredge each cutlet first in flour, then egg, then breadcrumbs. Do not press the breadcrumbs into the meat — they should sit loosely on the surface. This is critical, because compacted breadcrumbs create a dense coating instead of the characteristic light, wavy crust.

Heat oil and butter together in a wide skillet until the fat is hot but stable. The schnitzel should effectively “float” in the fat, not sit dry on the pan. Proper frying requires enough fat to surround the coating and cook it evenly.

Place the schnitzel into the hot fat and cook for 2–3 minutes on the first side. While frying, gently swirl the pan and spoon hot fat over the top. This movement causes the coating to lift and separate slightly from the meat, forming the signature wavy structure.

Carefully turn the schnitzel and cook the second side for another 2–3 minutes until golden and crisp. Handle gently — piercing or pressing the meat will damage the coating and release moisture.

Transfer to paper towels briefly, then serve immediately with lemon wedges. Waiting too long allows steam to soften the crust and destroy the texture.