PORK SCHNITZEL

 
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There’s always room at the table for some tender love and schnitzel.

SERVINGS
4
PREP TIME
45
MIN
COOK TIME
35
MIN
TOTAL TIME
1
HR
20
MIN
DIFFICULTY
Medium
  • 1 LARGE EGG LIGHTLY BEATEN
  • ½ CUP MILK
  • 1 POUND FARMER JOHN® PORK LOIN ROAST
  • 1 TEASPOON KOSHER SALT
  • ½ TEASPOON FRESHLY GROUND PEPPER
  • 1 CUP ALL-PURPOSE FLOUR
  • 2 CUPS PANKO BREADCRUMBS
  • 1 CUP CANOLA OIL
  • ¼ CUP BUTTER
  • 2 TABLESPOONS CAPERS
  • 2 TABLESPOONS FRESH LEMON JUICE
  • ½ CUP FRESH PARSLEY LEAVES, CHOPPED
  1. IN SMALL BOWL WHISK TOGETHER EGG AND MILK; PLACE IN SHALLOW DISH. PLACE FLOUR IN SHALLOW DISH. PLACE BREADCRUMBS IN SHALLOW DISH.
  2. SLICE PORK LOIN ROAST INTO 1/2-INCH SLICES. PLACE BETWEEN 2 PIECES OF PLASTIC WRAP AND POUND WITH MEAT MALLET OR ROLLING PIN TO ABOUT ¼-INCH SLICES.
    SPRINKLE WITH SALT AND PEPPER.
  3. DREDGE CUTLETS IN FLOUR, SHAKING OFF EXCESS. DIP IN EGG MIXTURE THEN DREDGE IN BREADCRUMBS, PRESSING LIGHTLY.
  4. IN LARGE SKILLET, HEAT ½ CUP OF CANOLA OIL. ADD PORK IN BATCHES AND COOK OVER MEDIUM HEAT, TURNING ONCE, UNTIL GOLDEN AND CRISPY, ABOUT 3 MINUTES PER SIDE.
  5. TRANSFER TO PAPER TOWEL-LINED BAKING SHEET. REPEAT.
  6. IN SMALL SAUCEPAN, MELT BUTTER AND COOK OVER MEDIUM HEAT UNTIL LIGHTLY BROWNED, ABOUT 3 MINUTES.
    ADD CAPERS, LEMON JUICE AND PARSLEY; SPOON MIXTURE OVER PORK CUTLETS.
COOKING TIP

Serve with spätzle and gravy, just like they did in the old country.