Pork Chop Schnitzel
This is a great way to cook pork. Keeping the meat on the bone, coupled with the intense heat from frying retains all the juices of the pork. As with "Pork Katsu", "Panko" breadcrumbs are used to achieve that satisfyingly crispy and crunchy exterior.
The Pork Chop Schnitzel combines perfectly with potato salads, fermented cabbage, creamy sauces, and even different types of salsas! No matter the combination, it is a great protein option for a main course!
This Pork Chop Schnitzel is inspired by "Pork Katsu", the Japanese technique of frying pork.
Remove the skin from 2 pork chops, leaving the fat on
Line the work surface with cling film
Place a pork chop on the surface
Cover the pork chop with cling film
Beat the pork chop until it flattens
In a container with 2½ cups of water, add 1⅓ tbsp of salt
Blend well to make brine
Place pork chops in brine for 90m
Remove pork chops from brine, dry and season both sides with salt to taste
Season pork chops on both sides with black pepper to taste
Crack 2 eggs
Add 1 cup of milk
Whisk together until homogenous
Dredge pork chops in a bowl with 2¼ cup of cornstarch
Dip pork chops in egg and milk mix and coat evenly
Dredge pork chops in a bowl with 2 cups of Panko breadcrumbs
Heat 1 L of vegetable oil to 175 °C
When the oil is hot, fry the pork chops 4m until golden
Flip and fry for 4m
Transfer the pork chops to the wire rack. Allow to rest 3m
The Pork Chop Schnitzel is ready to serve!
Yield 1-2 people
Vegetable Oil1 L
Ground Black Pepperto taste