French Pork Schnitzel

Step 1: Preheat the oven to 70°C / 160°F.

Step 2: Place each pork steak between two sheets of baking paper or parchment paper, or inside a freezer bag. Pound with a meat mallet until evenly 0.5 cm / 0.2 inch thick.

Tip: A rolling pin or the back of a small frying pan can be used instead of a meat mallet.

Step 3: Season both sides of the pork with salt and pepper. Set aside.

Step 4: Put the flour, eggs, and panko mixed with Herbes de Provence in three separate bowls.

Tip: Use bowls large enough to coat the pork comfortably.

Step 5: Coat each piece of pork in flour and shake off the excess. Dip it in the egg and let the excess drip off. Press it into the breadcrumb mixture so the crumbs stick well. Transfer to a tray and repeat with the remaining pork.

Step 6: Heat the oil in a frying pan over medium-high heat until it is about 0.4 cm / 0.15 inch deep. When hot, add 2 schnitzels. Cook for 2 minutes until golden, then flip and cook the other side for 2 minutes. Transfer to a rack over a tray and place in the warm oven. Repeat with the remaining 2 schnitzels.

Tip: If the crumb browns too quickly, lower the heat; if it takes too long to colour, raise the heat as needed.

Step 7: Let the schnitzels rest on the rack outside the oven for 2 minutes. Serve with a wedge of lemon and a sprinkle of salt flakes.