• 4 boneless pork loin chops (5 to 6 ounces/140 to 170 g each)
• 1½ cups (190 g) all-purpose flour
• Kosher salt and freshly ground black pepper
• 3 large eggs
• 4 cups (320 g) panko bread crumbs
• 4 tablespoons (60 ml) canola oil
• 4 tablespoons (55 g) unsalted butter
• Bacon-Mushroom Gravy
• Bacon Bits (optional)
• Lemon wedges (optional)

Put each chop between two sheets of plastic wrap or waxed paper and gently pound them out with the flat side of a meat tenderizer until they are an even ⅛ inch (3 mm) thick.

Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and ¼ cup (60 ml) water together in another shallow dish and season with salt and pepper. Put the panko in a third dish and again season with salt and pepper. Lightly dredge each piece of pork in the flour, then in the egg, and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.

Lay the breaded pork cutlets in a single layer on a plate lined with parchment paper and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.

In a large nonstick or cast-iron pan, heat 2 tablespoons of the oil and 2 tablespoons of the butter over high heat until the mixture begins to shimmer. Cook two of the pork cutlets until golden brown on both sides and just cooked through, about 3 minutes per side. Wipe the pan out, add the remaining oil and butter, and repeat with the remaining cutlets. Remove to a sheet pan lined with paper towels and season immediately with a bit more salt.

To serve, ladle some of the gravy onto a large plate and top with a pork schnitzel. Serve with additional gravy on top and garnish with bacon bits and a squeeze of lemon, if desired.