Chef Cam Dobranski
Winebar Kensington/Brasserie Kensington, Calgary
Place pork cutlets on a cutting board, cover with plastic wrap and flatten with a mallet until each piece is approximately ¼’’.
Create a breading station: In a wide, shallow bowl or a deep dish, stir together flour and spices. Whisk together eggs and water in another bowl/dish and finally, place bread crumbs in another bowl/dish.
Lightly dredge each cutlet in the flour mixture, transfer to the egg wash (ensuring that the entire cutlet is wet), then transfer into the bread crumbs. Place on a baking sheet or large plate until ready to fry.
In a large, deep frying pan, pour in canola oil and add 1 Tbsp of butter. Heat on medium-high heat. Working in 2 batches, place the cutlets in the pan and cook until golden brown, approximately 2 minutes per side.
Transfer to paper towel to absorb any excess grease.
Brown remaining ½ cup butter in a pan on low heat. Let cook until the milk solids turn golden brown, then remove from heat, about 5 minutes.
To serve, place the schnitzel on a plate, pour brown butter on top, sprinkle some fleur de sel on top and serve with a slice of lemon.
Total Time: 20 Minutes