Pound the pork to be as about 1/8 inch thick.
Probably thinner than you think. Be careful not to tear it like I did here. If this happns
just overlap the 2 pieces and gently tap them together.
. Put the flour on one side and the bread crumbs on another,
in a baking pan or something similar. Beat the eggs and water into bowl for the breading dip
Put the cutlet first in the flour then dip it into the egg and then into the bread crumbs.
Place on a plate and let the crumbs set.
For a small 4 oz portions, you can get several in a large skillet. Heat a good 1/4 inch of oil to medium to medium high heat, and then carefully put in the Schnitzels. Don't overcrowd the pan.
When they are browned on both sides they are generally done, as they are so thin.
Place the cooked Schnitzel on a plate or pan, and hold either
in the oven or on the counter while you make the sauce
For the 6 oz portions I like to cook them 1 at a time in a good amount of oil to give them that "Schwimmer" effect.
This means the crust bubbles and makes nice puffy texture, instead of just flat. I know this uses more oil,
But if the oil is fresh and hot, the absorbtion is minimal.
Discard most of the oil, but leave any nice crust on the bottom, we can deglaze with the stock and lemon juice.
Add the stock, lemon juice and rind, onions and capers, bring to a simmer and scrape the bottom of the pan.
One way to finish the Schnitzels is to add them to the pan and let them soak up the sauce.
This doesn't make a unappetizing soggy schnitzel, but the crust absorbs the flavor.
You can also pour it over the top and preserve the nice crispy crust on the Schnitzel.
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