Description
Traditional recipe, with breading advice from J. Kenji Lopéz-Alt
Ingredients
Scale
- 6 boneless pork chops
- Salt, pepper, and paprika (not hot or smoked)
- 2 C flour
- 5 eggs
- 3 C bread crumbs
- About 3 C peanut or corn oil for frying
Instructions
- Pound each pork chop flat until they are about 1/8″ thick, perhaps a little thicker. If using a meat mallet with a textured side, pound the mat on both sides with the pokey side once it’s flat. If not, with each one with the back of a knife a few times after flattening. Either way, this will create more surface area for breading to adhere to.
- Season each cutlet on both sides with salt, pepper, and paprika.
- Begin preheating your oil, about 1/2–1″ deep, in a cast iron or other heavy pan. Check it every so often with your Thermapen ONE to make sure it doesn’t go over 350°F (177°C).
- Set up a breading station with three sheet pans, one pan each for flour, egg, and bread crumbs. Whisk the eggs together in the pan. (If you don’t have three sheet pans, just use large bowls.)
- Bread each cutlet one at a time by first dredging them in flour and shaking off the excess, then dipping them in egg, and finally coating in the bread crumbs.
- Set each schnitzel aside after coating.
- When the oil comes to temp, 350°F (177°C), add a schnitzel very carefully to the pan. Cook for 30–45 seconds and flip it, all the while checking the oil temperature with your Thermapen and adjusting heat to maintain 325°F (163°C).
- Check the temperature inside the cutlet as soon as the breadcrumbs start to look blond. If the temperature has reached 145°F (63°C), remove the schnitzel to a paper towel-lined rack to cool. It will darken somewhat in color.
- Let the heat get back up to 350°F (177°C) before adding the next schnitzel to the oil. Continue cooking them all.
- Serve and enjoy!
