No big notes or comments with this one. I followed things by the recipe and didn't tweak too much. The only thing I would add next time is an extra shallot. Served the schnitzel with a roasted sweet potato.
Pork Schnitzel with Arugula
2 lemons
1 1/2 cups coarse fresh bread crumbs
1/3 cup flour
salt and freshly ground pepper
1 egg
4 boneless pork cutlets
4 tbsp olive oil
1 shallot, minced
6 oz arugula (the container I bought had 5 oz and that was plenty)
Bread the pork. Finely grate 2 teaspoons zest and squeeze 2 tablespoons juice from 1 lemon. Cut the second lemon into 8 wedges. Spread the bread crumbs on a plate. On another plate, stir together the flour, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a shallow bowl, whisk the egg with 1 1/2 tablespoons water. Place 1 pork cutlet between 2 sheets of waxed paper. Using a meat pounder or the flat bottom of a heavy pan, lightly pound the pork until it is about 1/2 inch thick. (Patrick pounded a little more since he likes his schnitzel a little thinner.) Repeat with the remaining cutlets. Dip both sides of each cutlet in the flour, then in the egg, and finally in the crumbs, coating evenly and patting them firmly so they adhere. (The pork cutlets can be prepared, covered, and refrigerated up to 3 hours in advance.)
The work station. Into the flour, the egg, the bread crumbs, and then on the rack to wait for the pan. |
The perfect flip. |
Ooh - Cooks Illustrated had a great schnitzel recipe that we made a while ago (maybe when Patrick was visiting once?). We made it super thin - maybe it runs in the family??
ReplyDeleteIndeed! And the oil got too hot and the first schnitzel was overdone but the rest ended up being quite delicious.
ReplyDeleteyeah we didn't have a thermometer to monitor the oil, and that led to a schnitzel Katastrophe. Great recipe, however, although I'd give this one a try to avoid the deep frying.
ReplyDeleteNow, if we would just buy a fryer for the home we could do schnitzel, doughnuts, fried ice cream, etc.