Pork Schnitzel

Method

1. Pound the 300 g pork chops between sheets of plastic wrap to an even thickness of about 5 mm, ensuring uniform thinness for a classic Schnitzel texture.
2. Set up a breading station by beating the 4 eggs in a shallow bowl and spreading the 30 g almond flour on a separate flat plate.
3. Dip each pork chop fully into the beaten eggs, letting excess drip off, then press both sides firmly into the almond flour to coat evenly.
4. Melt the 2 tbsp butter in a large skillet over medium-high heat until it begins to foam, then carefully lay the breaded pork chops into the pan.
5. Fry the schnitzels for approximately 20 minutes per side, turning once, until the crust is deep golden and the pork is cooked through to an internal temperature of 63°C.
6. Transfer the schnitzels to a serving plate and finish immediately with a generous squeeze of the juiced lemon and an even scattering of the 50 g capers.