Pound pork to 0.5cm / 0.2″, season with salt and pepper. Coat in flour, egg, then panko mixed with herbes de Provence. Fry over medium-high heat 2 minutes per side until golden.

Preheat the oven to 70°C / 160°F (all ovens).

Pound the pork - Place the pork between two sheets of baking paper / parchment paper or freezer bags. (Note 5) Pound with a meat mallet until evenly 0.5 cm / 0.2 inch thick. (Note 6)

Season - Season both sides with salt and pepper. Set aside.

Prepare the crumbing station - Place flour, eggs, and panko mixed with herbes de Provence in three separate bowls. (Note 7)

Crumb - Coat pork in flour and shake off excess. Dip in egg and let excess drip off. Press into the breadcrumb mixture so it sticks well. Transfer on a tray and repeat with remaining pork.

Cook the schnitzels - Heat the oil in a frying pan over medium-high heat, it should be 0.4cm / 0.15" deep. When hot, add 2 schnitzels. Cook 2 minutes until golden. Flip and cook the other side 2 minutes. Transfer to a rack over a tray and place in the warm oven. Repeat with the remaining two schnitzels. (Note 8)

Rest and Serve - Let the schnitzels rest on the rack outside of the oven for 2 minutes before serving with a wedge of lemon and a sprinkle of salt flakes.