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by CookWhatHK0 saved
Pork Schnitzel pounds chops thin, breads them in flour, egg, and panko, then shallow-fries until crisp and golden on both sides.
If needed, slice each pork chop horizontally to create thinner cutlets, then pound them until they are between 1/4 and 1/8 inch thick.
將豬肉橫切，如需要則拍薄至約 3–6 毫米厚。
In a shallow bowl, crack the two eggs. Add the 1/4 teaspoon of garlic powder and 1 and 1/2 teaspoons of salt, then beat the mixture until well combined.
將 2 隻雞蛋打入淺碗，加入 1/4 茶匙蒜粉及 1½ 茶匙鹽，打散拌勻。
Place the 1/3 cup of flour onto one plate. On a separate plate, spread out the 2 cups of panko.
將 1/3 杯麵粉倒在碟上，另一個碟放 2 杯日式麵包糠。
Take each pork cutlet and coat it first in the flour, then dip it into the egg mixture, and finally press it into the panko to ensure it's fully covered.
每塊豬扒依次裹上麵粉、蛋液，再裹上日式麵包糠。
Pour canola or vegetable oil into a skillet to a depth of about 1/4 inch. Heat the oil over medium-high heat.
鑊中燒熱油至中大火，油深約 6 毫米。
Carefully place each coated cutlet into the hot oil and fry for 2 minutes per side. Should the schnitzels begin to brown too rapidly or unevenly, lower the heat accordingly. Once cooked, transfer them to a plate lined with paper towels to drain any excess oil.
每面炸 2 分鐘。如果炸色太快或不均勻則調低火力，取出放在廚房紙上瀝油。
