4 boneless pork steaks or loin chops (about 5-6 oz each)
1.5 cups all purpose flour
3 cups plain breadcrumbs (homemade or panko works too)
neutral oil (avocado, grapeseed for shallow frying) about 1-2 cups
Tomato Arugula Salad
1 bag arugula (7-8oz)
1 pint tomatoes, cut in chunks or half if cherry
red wine vinegar
Parsley, a few sprigs
Place 1 piece of pork between one large piece of plastic wrap. Use a meat mallet tenderizer, to pound the meat very thin (about 1/4 in or slightly less). It’s best to hit the meat and go outward so it spreads thin). Repeat with the other pieces. Season with salt and pepper and set aside.
Get three large plates and place flour on one, crack the eggs and whisk on another, and finally put the breadcrumbs on the last one. To be honest, I don’t really measure the flour or breadcrumbs, I just pour them out on the plate to make things easier.
Take one piece of pork and dredge it on both sides with flour (tap off the excess). Move to the egg and dip on both sides (let the excess drip). Lastly, move to the breadcrumbs and press the meat into the crumbs to get them to stick well. Move to another plate and let it sit for 5 min so the crust develops. Repeat with the other pieces. It’s helpful to have a dry hand and a wet hand so your hand doesn’t end up battered like a piece of the pork.
In a large 10in pan (cast iron if you can), heat up about 1/3-1/2 inch of oil on medium high heat. It will take a few minutes but watch it.
Nearby, prep your salad by putting the arugula and tomatoes into a large bowl. Have the salt, pepper, olive oil, and red wine vinegar nearby.
When the oil is hot (about 325 degrees - you can stick a wooden chopstick in and look for many bubbles to come out), lay in the pork away from you so it doesn’t splatter. It should sizzle immediately. The oil should come up just to the top of the meat. Cook for 2-3 min on each side until golden brown. Once done, place on a wire rack over a tray. You can put it into a very slightly warmed oven (200 degrees) to keep things warm if you want. Add more oil if needed and cook the other pieces.
Finish the salad by adding salt, pepper, 1-2 teaspoons red wine vinegar and 2-3 teaspoons olive oil. Toss and taste. It’s nice to have an acidic salad to counter the rich schnitzel.
To plate, lay a piece of the golden brown, crunchy schnitzel on the plate and place some salad alongside. Enjoy with a large slice of lemon a few parsley sprigs.
Schnitzel is really fun to cook. I know it sounds like a lot of work but when you break it down and actually make it, it’s really not too bad. Plus, how can you resist this golden brown, crunchy, juicy piece of pork! The tomato salad adds nice acidity to cut the rich pork as well as provides nice pops of sweetness.