Crispy Claypot Pork Schnitzel

Ingredients:

• 2 lb Boneless Pork Chops
• ⅓ cup All-Purpose Flour
• 1 Tbsp Garlic Salt
• ½ tsp Paprika
• ½ tsp Black Pepper, freshly ground
• 3 Large Eggs
• 2 cups Panko Bread Crumbs
• 3 ½ - 3 ¾ cups Neutral Oil (vegetable, sunflower, avocado, etc.)
• Lemons, cut into wedges

Instructions:

1. Add enough oil to be about ½” high in the Claypot, set the Mode to Sear/Sauté High, and allow to preheat. 
2. Pat your boneless pork chops dry and mash them down with a meat mallet or heavy item in between two parchment papers or plastic wrap until they are about ½” in thickness. 
3. Set up your breading station: Dry ingredients (flour, garlic salt, paprika, black pepper) mixed in the first bowl, 3 whisked eggs in the second, and bread crumbs last in a flat plate. 
4. Dunk the pork chops in the flour, dusting off any excess, then into the egg, letting the excess drip, making sure every crevice is coated, and finally into the bread crumbs. Make sure to really press down into the crumbs so your cutlets are fully covered.
5. Once the oil is hot, shallow fry your schnitzels for about 4-5 minutes each side until golden brown.
6. Once fried, lay them on a cooling wire rack and allow to rest 4-5 minutes. .
7. Serve with slices of lemons and enjoy!