3 cups canola oil
2 pounds boneless pork cutlets (Boneless pork chops will work too.)
2 cups Italian breadcrumbs
1 pound red potatoes
2 Tbsp. olive oil
1 Tbsp. minced garlic
2 tsp. salt
2 Tbsp. finely chopped fresh parsley
Fresh lemon wedges
Heat canola oil in a large skillet over medium high heat. Beat eggs until smooth in a small mixing bowl. Place breadcrumbs in a separate medium mixing bowl. Dip each pork cutlet in beaten eggs and then in breadcrumbs. Place pork cutlets in hot oil and fry until cooked through and golden brown, about 7 minutes per side. Remove pork from pan and drain on paper towels.
While pork is cooking, chop potatoes into bite sized pieces. Heat olive oil and garlic in a separate frying pan over medium high heat. Add potatoes and salt. Sauté potatoes until cooked through and crispy, about 15 minutes. Add chopped parsley and toss to incorporate. Serve potatoes with pork schnitzel and a squeeze of lemon.