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Passion for Pork www.PassionforPork.com

Simple Pork Schnitzel

Simple Pork Schnitzel

Chef Cam Dobranski
Winebar Kensington/Brasserie Kensington, Calgary

Ingredients

  • 1.5-2 lb (680-905 g) pork loin, sliced against the grain into 1" cutlets
  • 1 cup (250 mL) all-purpose flour
  • 1 tsp (5 mL) seasoning salt
  • ½ tsp (2 mL) sea salt
  • ½ tsp (2 mL) ground black pepper
  • 2 large eggs
  • ½ cup (125 mL) water
  • 2 cups (500 mL) bread crumbs (or panko)
  • ½ cup (125 mL) canola oil, for frying
  • ½ cup plus 1 Tbsp (140 mL) unsalted butter
  • 1 lemon, cut into wedges, for garnish

Preparation

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

Approximately 4 Servings

Tags: Cam Dobranski | pork loin | schnitzel | simple |