Recipe: Crispy skillet pork schnitzel – 5/8/2023 – Food

A schnitzel is a way of preparing thin slices of meat by breading and frying them until they become crispy. The popular Viennese dish is traditionally made with finely minced veal, but here the minced pork chops are breaded and pan-seared — rather than fried — until golden brown, for an easy weeknight meal.

The key to perfectly browning breadcrumbs is adding a few drops of mayonnaise, which helps the crust stay crispy during baking. A tangy salad offers bright, fresh notes that balance the pork’s rich flavor.

Buy whole hearts of palm (cylinders rather than slices) for their firmer texture; the vegetable has a delicate flavor similar to that of artichokes, with a crunchy and creamy consistency.

CRISPY PORK SCHNITZEL IN THE FRYING PAN

Performance: four parts
Total time: 40 minutes

Ingredients:

• Half a cup plus a tablespoon of extra virgin olive oil or more, for greasing the dish
• A third of a cup of flour
• two big eggs
• Two teaspoons minced garlic (about two cloves)
• Two tablespoons of mayonnaise
• Two cups of breadcrumbs
• Two boneless pork loin chops (two inches thick), or 600 grams total, halved crosswise and pounded to a thickness of 0.3 cm
• Coarse salt and black pepper
• two lemons
• One tablespoon of finely chopped capers, plus one tablespoon of caper brine
• Two tablespoons of finely chopped parsley
• One can (400 grams) of whole hearts of palm, drained, cylinders halved lengthwise and each half thinly sliced
• A cup of finely chopped celery
• 250 grams cherry tomatoes, halved

Way of doing:

• Heat the oven to 204 degrees. Lightly grease a baking dish.
• Place the flour and eggs separately in two shallow bowls. Beat the eggs and then add the garlic.
• In a third shallow bowl, beat three tablespoons of the oil with the mayonnaise until well blended, then add the breadcrumbs and mix with your fingers until there are no lumps and the oil is evenly distributed.
• Season the pork with salt and pepper. Working with one piece at a time, roll it in flour (shake off excess), dip in egg (shake off excess), and roll in breadcrumbs, pressing to adhere.
• Transfer to the prepared oven dish. Bake until golden and crispy, about 20 to 25 minutes. Season with salt and pepper.
• Meanwhile, in a large bowl, combine the remaining 6 tablespoons oil, 2 tablespoons lemon juice, capers, caper brine, and parsley, and whisk until well blended. Season with salt and pepper. Add the hearts of palm, celery and tomatoes and mix well.
• Divide schnitzel and salad among 4 serving plates; cut the other lemon into wedges and serve on the side.

The New York Times, translated by Paulo Migliacci