Extra-Crispy Pork Schnitzel
Rib-end pork loin chops bring more flavor to this schnitzel than lean center-cut chops, especially when they include some of the darker meat. Pound them thin, coat them lightly and fry them one at a time so each cutlet has room to turn golden and crisp.
A little Baron ground mustard seasons the flour without competing with the pork. Hold finished cutlets on a rack in a low oven while you fry the rest, then serve promptly with lemon.
Shop This Recipe: Smoky Boar Applewood Smoke Rub
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Wildlife Seasonings Extra-Crispy Pork Schnitzel
Pork loin chops pounded thin, dredged in flour seasoned with Smoky Boar Applewood Smoke Rub and ground mustard, then fried one at a time in shallow oil until deep golden and crisp, served with lemon wedges and chopped parsley.
Ingredients
Pork
- 4 boneless pork ribeye chops, 6 to 7 ounces each, preferably with some darker rib-end meat attached
- 1 teaspoon kosher salt, plus more for finishing
- 1/2 teaspoon freshly ground black pepper
Coating
- 3/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon Smoky Boar Applewood Smoke Rub
- Baron ground mustard
- 2 large eggs
- 1 tablespoon water
- 2 cups plain fine dry breadcrumbs
For Frying and Serving
- Neutral oil, such as canola or vegetable oil, for frying
- 1 lemon, cut into wedges
- Chopped flat-leaf parsley, for serving
Directions
- Heat the oven to 200°F. Set a wire rack over a sheet pan.
- Place one pork chop between two sheets of plastic wrap. Pound from the center outward until about 1/8 inch thick, taking care not to tear the meat where the muscles meet. Repeat with the remaining chops. Season both sides with the salt and pepper.
- Set out three shallow dishes. Whisk the flour, cornstarch, Smoky Boar Applewood Smoke Rub and ground mustard together in the first. Beat the eggs with the water in the second, and put the breadcrumbs in the third.
- Working with one chop at a time, coat the pork lightly in the flour mixture and shake off the excess. Dip it in the egg, letting the excess drip off, then coat it in the breadcrumbs. Turn the chop gently rather than pressing the crumbs into the meat; the coating should be even but loose.
- Pour about 1/3 inch of oil into a 12-inch or larger cast-iron skillet and heat to 350°F. Fry one schnitzel at a time, gently shaking the skillet occasionally so hot fat moves over the breading. Turn once and fry until deep golden and crisp on both sides, about 3 to 5 minutes total. Adjust the heat as needed to keep the oil close to 350°F.
- Transfer the schnitzel to the prepared rack and place it in the oven while you fry the remaining chops. Keep the cutlets in a single layer, without touching one another or the sheet pan. Add more oil as needed and let it return to temperature between batches.
- Check that the pork has reached 145°F in its thickest part and rested for at least 3 minutes. Season the finished schnitzel lightly with salt. Serve promptly with lemon wedges and parsley.
For a richer, buttery flavor, fry the schnitzel in clarified butter or store-bought ghee instead of neutral oil, using the same depth of fat. Regular butter is not a good substitute at this frying temperature.
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