It’s important to lightly spray the schnitzel with oil before cooking to ensure you get a nice golden color.
I used boneless center-cut pork chops, but you can also use slices of pork tenderloin. Pound to about 1⁄4-inch (0.5 cm) thick. Don’t pound them too thin, or they will dry out in cooking.
For a gluten-free alternative, substitute ground pork rinds in place of the panko or use gluten-free panko bread crumbs instead.