• Preheat oven to warm, or its lowest setting.
• Pound each pork piece to roughly ¼ inch thick. Once you have thin pieces, season the pork on both sides using about ½ tsp. of salt.

Breading the pork steaks

• Set up a large sheet pan or two plates. Add the flour to one side and the breadcrumbs to the other. Sprinkle both the flour and the breadcrumbs with the remaining ½ teaspoon of salt.
• Beat the eggs in a medium bowl, season with a pinch of salt.
• Lightly coat the pork in the flour and shake off any excess.
• Dip the pork into the egg bowl, making sure the entire piece is moist, shake off any excess.
• Place the pork in the breadcrumbs, ensure the entire piece is completely coated, shake off the excess. Set the breaded pork aside on a clean, dry pan and repeat with the rest of the pieces. If stacking, place a piece of parchment paper between the breaded pork to prevent them from sticking to each other.

Fry the pork schnitzel

• Cover the bottom of a large, deep skillet with about a ¼ of an inch of oil. Heat the oil over medium-high.
• When the oil is hot, but not smoking, fry the pork steaks, two pieces at a time, for about 2 minutes per side until golden brown (use tongs to turn the pork so the breading does not flake off).
• Remove the pork from the skillet and place it on a baking sheet that's lined with a cooling rack. Place the baking sheet in the preheated oven to keep warm while you cook the remaining pieces.
• Make sure the internal temperature of the pork, at its thickest part, is at least 145°F.
• Serve the pork schnitzel with plenty of lemon wedges.