Place a pork cutlet between two sheets of plastic wrap and pound with a meat mallet to 4 mm thickness, working from the center outward. Repeat with all four cutlets.

Season both sides of each cutlet lightly with salt and black pepper.

Set up a breading station: flour in the first shallow bowl, beaten eggs in the second, panko mixed with a pinch of salt in the third.

Dredge each cutlet in flour and shake off the excess. Dip in beaten egg, letting the excess drip off. Press firmly into panko on both sides until evenly coated. Rest breaded cutlets on a wire rack for 5 minutes before frying.

Heat clarified butter in a 12-inch skillet over medium-high heat until it shimmers and reads about 175 C / 345 F on an instant-read thermometer.

Add one or two cutlets - do not crowd the pan. Swirl the pan gently to keep hot butter moving under the crust. Fry 2 to 3 minutes per side until deep golden brown and the internal temperature reads 63 C / 145 F.

Transfer to a wire rack set over a sheet pan. Keep warm in a 100 C / 210 F oven while you fry the remaining cutlets, adding more clarified butter as needed.

Pour off all but about 1 tsp of fat from the pan. Set the pan back over medium heat and add the minced shallot. Cook for 1 minute, stirring, until softened and translucent.

Add chicken stock and thyme sprigs if using. Scrape up any browned bits from the pan. Simmer for 2 minutes until the liquid reduces slightly.

Stir in lingonberry jam and simmer for 2 minutes until glossy and slightly thickened. Remove thyme sprigs. Remove from heat and whisk in cold butter cubes until the sauce looks smooth and has a light sheen. Taste and adjust salt.

Place each schnitzel on a warm plate. Spoon 2 tablespoons of lingonberry sauce alongside or over one edge of the schnitzel. Serve immediately with a lemon wedge.