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It's best to buy pork schnitzel (thin cutlets / escalopes), but if you cannot get them, use a meat mallet / tenderizer or rolling pin to pound pork steaks until they are about 1/4 in or 5 mm thick. Whisk up the egg. Mix together the grated parmesan, Italian seasoning and pepper to form the "breading". Put in a dish at least as large as your schnitzel. For example, use a casserole. Alternatively cut the schnitzel into smaller pieces. Use one hand pull a schnitzel through the egg and lay it in the "breading". Using your other hand, cover the cutlet with the breading and set it on a plate. Alternatively, spoon on the breading. Continuing to use one hand for the eggs, the other for the breading, coat all the cutlets. In a large pan over medium-high heat, melt the ghee. Alternatively, use lard or oil suitable for frying. Fry the cutlets until the parmesan turns golden brown, about 3 to 5 minutes. Flip and fry for another 3 to 5 minutes. Serve with a wedge of lemon to squeeze out on top of the schnitzel. Enjoy, for example with a side of vegetables or a salad. # Meal Prep Tip You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. It's best to reheat the cutlets in the oven. Like this they have a crisper texture than if you microwave them. Alternatively, reheat them in a pan on the stovetop. Add the lemon only after reheating.
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