Luckily I queried the 1'25" total time listed above and looked up the original recipe on the chef's website. That version has the breaded schnitzel resting in the refrigerator for 1 hour until dry. That explains the 1 hour!
Going to try this tonight...
It was great! I've never cooked schnitzel before and this turned out just fine. Very tasty. Fresh wedges of lemon at the table as well as the grainy mustard were perfect condiments. Served it with boiled red potatoes with parsley and butter; and a few peas for additional "colour."
I wouldn't bother with the onion/mushroom sauce again -- not remarkable and made dinner preparation complicated (husband recruited to manage the potatoes as I carried on with the schnitzel & sauce).
Did what the original recipe called for and put the breaded schnitzel in the fridge for an hour or so and took them out 15 minutes before cooking. From what I've read, one could prepare them well in advance and then just cook them at the last minute.
I was worried about the oil being hot enough - but we have a good thermometer and I started cooking them when the oil had reached 350 degrees F.
One thing -- I wondered about 1.5 cups of flour and 2 cups of panko. Indeed, these amounts were excessive. At first I was concerned that I hadn't got enough dry mixture to adhere to the pork -- but they were fine. Next time I will drop the dry mixture amounts by half. The wet ingredient mixture was more 'on' for 2 servings.
I will definitely make this again!