PORK SCHNITZEL ON A BUN

Pensacola_Cooks_Pork_S_BIG

 

PENSACOLA COOKS
NICK FARKAS
 

PORK SCHNITZEL ON A BUN

4 boneless pork loin chops (5-6 oz. each)
1½ cups all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs
½ cup milk
4 cups plain dried breadcrumbs
2 Tbsp. extra virgin olive oil
2 Tbsp. butter
1 sprig thyme
Bun or baguette
Tomato, sliced
Onion
Lettuce
Mayonnaise
Mustard
Lemon wedges

Place each chop between 2 sheets of plastic wrap and gently pound out with the flat side of a meat tenderizer until they are an even ¼ inch thick. Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the breadcrumbs in a third dish and season with salt and pepper. Lightly dredge each piece of pork in flour, then in the egg and finally into the breadcrumbs, pressing the breadcrumbs onto the pork gently for a nice coating. Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10-12 minutes to allow the coating to dry out a little and adhere to the pork. Heat oil and butter in a large nonstick skillet over medium-high gas heat. Add the thyme sprig and let it fry for about one minute to infuse the oil. Remove the thyme sprig and reserve. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove to paper towels to drain. While still hot, season with salt and transfer to a bun or baguette with tomato, onion, lettuce, mayonnaise, and mustard on the side. Garnish with lemon wedges and fried thyme sprig before serving.