Trim pork of excess fat or skin. Pound each slice between 2 pieces of plastic wrap until about 1/4″ thickness.

In a large zip lock bag, combine buttermilk, eggs, pickle juice, kosher salt and pepper. Add the pork and make sure it is fully submerged. Refrigerate for at least 4 hours. I refrigerated mine for 24.

When ready to fry, take pork out of fridge and let come to room temperature before frying.

Combine Ritz cracker crumbs and panko on a plate. Place flour on another. Remove all pork slices from brine and let excess drain off. Dredge both sides of each pork slice in flour. Place back in buttermilk brine, then fully coat with cracker crumbs. Set on a rack placed over a shallow baking sheet to let dry. Try to fry as soon as possible so your breading will stay crispy.

Fill a large skillet with oil until it comes up to about 1″ on sides. Heat over medium high heat until a thermometer registers 350 degrees.

Place each piece of pork in the skillet. I was able to fry three slices at a time without overcrowding. Do not crowd as the oil temperature drop and then your schnitzel will not be crispy. Fry about three minutes on each side until each side is golden and crispy. Place back on a clean rack and let drain over a baking sheet. Keep warm in a preheated 225 degree oven.

Place pork on buns or not. We ate ours drizzled with mustard and topped with pickle salsa.

Pickle Salsa

Combine all ingredients together in a small bowl. Serve over the pork schnitzel.