SCHNITZEL OF PORK

This recipe is from the popular new cookbook “The Art of Living According to Joe Beef” by Fred Morin and David McMillan. This is great with a fried egg on top and lemon wedge. It can also be made with chicken or veal.

This recipe is from the popular new cookbook “The Art of Living According to Joe Beef” by Fred Morin and David McMillan. This is great with a fried egg on top and lemon wedge. It can also be made with chicken or veal.

Makes 4 servings

Ingredients

  • 1 cup all-purpose flour
  • salt and pepper
  • 2 eggs
  • 3/4 cup sour cream
  • 1/4 tsp freshly grated nutmeg
  • 3 cups panko breadcrumbs, pulsed a few times in food processor until the texture of regular breadcrumbs
  • 1/2 cup grated grana padana or sbrinz cheese
  • 4 large pork schnitzels (about 1 lb), pounded to 1/4" thick
  • 1/4 cup canola oil or more if needed

Method

    1. In a shallow dish, large enough to hold one schnitzel, place flour with a good pinch of salt and pepper. In another dish whisk eggs with sour cream and another pinch of salt and pepper. In a third dish combine breadcrumbs with cheese.

    2. Working with one schnitzel at a time, dip into flour (shake off excess), then into egg (drain off excess) and then into breadcrumbs, coating well. Place schnitzels on a platter in a single layer and refrigerate, uncovered, to dry a little.

    3. Heat oil in a large frying pan over medium high heat. When crumbs sizzle carefully lay one schnitzel into the pan. Cook, turning once, about 3 minutes per side until golden brown. Transfer to a dish lined with paper towels. Repeat until all schnitzels are cooked, adding more oil if necessary between batches.

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