Prep: 20 minutes
Total: 45 minutes
5 pounds|2.2 kg pork butt, trimmed
2 cups|300 grams all-purpose flour
kosher salt and freshly ground black pepper, to taste
6 large eggs, lightly beaten
4 cups|477 grams breadcrumbs
2 cups|500 ml canola oil
lemon wedges, to serve
1. Slice the pork into 1/2-inch thick slices. Roll out plastic wrap onto your work surface. Place 1 slice of pork on the plastic wrap and cover with another piece of plastic wrap. Pound the pork out into a thin sheet, about 1/4-inch thick.
2. Meanwhile, place the flour in a large bowl and season generously with salt and pepper. Place the eggs and breadcrumbs into two separate bowls. Working with one piece of pork at a time, place it in the flour, then the egg (make sure it coats it completely!), then the breadcrumbs. Repeat with all the pieces of pork.
3. Heat the oil in a large skillet over medium-high. Working with 1 piece of pork at a time, fry it, flipping once, until golden brown, about 6 minutes. Remove from pan and transfer to a paper towel-lined plate. Season with salt and repeat with the remaining pieces of pork. Serve with lemon wedges.