Cut the tenderloin into three equal pieces. Place one piece on a cutting board, cover it with plastic wrap, and pound it with a meat mallet until it’s evenly flat and about ½ inch thick or thinner. Repeat with the remaining pieces of tenderloin.
Season all three pieces generously on both sides with Smoked paprika, garlic salt, freshground pepper.
Layer the schnitzel individually with butcher paper, cover, and refrigerate for up to 24 hours.
When ready to cook, add oil to a large pot that can comfortably fit at least one cutlet.
Slowly heat the oil to 350 degrees F
While the oil heats, remove the pork from the fridge to let it come to room temperature.
Set up a battering station with three separate containers: one for beaten eggs, one for seasoned flour, and one for panko flakes.
Coat one cutlet at a time in seasoned flour, then dip it in egg, and finally coat it with panko flakes. (Pro-tip: Use one hand for wet ingredients and the other for dry).
Ensure an even coating of flour and egg to help the panko adhere better for optimal texture.
Fry each cutlet one at a time in the hot oil until golden brown.
Remove the cutlet from the oil and check its internal temperature for doneness.
Add a pinch of flaky salt to each schnitzel and allow them to drain on a paper towel or wirerack.
When ready to serve, sprinkle with parsley and garnish with a lemon wedge
