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Pork Chop Schnitzel

Dalyah & Guy from Birdeye

Servings

2

Prep Time

10 minutes

Cook Time

15 minutes

Calories

1250

Category

Dinner

This crispy, golden Kurobuta pork chop schnitzel is the move — extremely crunchy on the outside, juicy all the way through, finished with a bright citrus Caesar aioli and a peppery arugula salad

Pork Chop Schnitzel

Ingredients

    Kurobuta pork chop

    • 1 Snake River Farms frenched pork chop
    • salt and pepper, to taste
    • ½ cup all-purpose flour, for dredging
    • 1 large egg, beaten
    • 1 cup panko breadcrumbs
    • neutral oil, for frying

    Caesar aioli

    • 1 large egg
    • 10 grams Dijon mustard
    • 5 grams garlic, minced
    • 150 grams avocado oil
    • 20 grams lemon juice
    • 10 grams anchovies
    • 2 grams salt
    • 1 gram black pepper
    • 5 gram Parmesan, grated
    • 3 grams Worcestershire sauce

    Arugula salad

    • 1 cup of arugula
    • 1/4 cup cherry tomatoes, halved
    • 6 fresh basil leaves, torn
    • Squeeze of lemon
    • Drizzle of olive oil
    • Salt, to taste

    Directions

    1. Smash the pork chop - Place the pork chop between two sheets of parchment paper and pound with a mallet (or the bottom of a heavy pan) until it's an even ½ inch thick.

    2. Season - Season the pounded pork chop all over with salt and pepper.

    3. Bread the pork chop - Set up three shallow dishes: one with flour, one with the beaten egg, and one with panko. Dredge the chop in the flour, shaking off excess, then dip in the egg, then coat thoroughly in the panko, pressing to adhere.

    4. Fry the schnitzel - Heat about ¼ inch of oil in a skillet over medium-high heat. Fry the pork chop 2 to 3 minutes per side, until deep golden brown and cooked through. Transfer to a sheet tray with a rack to drain

    5. Make the Caesar aioli - In a tall narrow container, combine the egg, Dijon, garlic, lemon juice, anchovies, salt, pepper, Parmesan, and Worcestershire sauce. Pour in the avocado oil, insert an immersion blender, and hold it at the bottom for a few seconds until it starts to emulsify. Slowly move it up and down to fully incorporate into a thick aioli.

    6. Dress the salad - Toss the arugula, cherry tomatoes, and basil with a squeeze of lemon and a drizzle of olive oil. Season with a pinch of salt to taste.

    7. Plate - Spoon the Caesar aioli on the plate, place the schnitzel whole or sliced on top, and pile the arugula salad alongside or on top.