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It's best to buy pork schnitzel (thin cutlets / escalopes), but if you cannot get them, use a meat mallet / tenderizer or rolling pin to pound pork steaks until they are about 1/2 in or 1.25 mm thick.
Wash and pat dry the meat.
Whisk the egg with the tap water.
Season the desiccated coconut with salt and pepper.
Using one hand pull a schnitzel through the whisked eggs to coat it and lay it in the seasoned coconut.
Using your other hand, cover the cutlet with more coconut and set it on a plate. Alternatively, spoon on the breading.
Continuing to use one hand for the eggs, the other for the breading, coat all the cutlets.
Repeat the process to double-coat the schnitzel. 
In a large pan over medium-high heat, melt the ghee. You can also use lard or coconut oil instead. If working in batches, divide the ghee accordingly.
Fry the cutlets until the breading turns golden brown, about 3 minutes. Flip and fry for another 2 to 3 minutes.
Serve with a wedge of lemon to squeeze out on top of the schnitzel.
Enjoy, for example with a side of vegetables or a salad.

# Meal Prep Tip
You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. It's best to reheat the cutlets in the oven. Like this they have a crisper texture than if you microwave them. Alternatively, reheat them in a pan on the stovetop. Add the lemon only after reheating.

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