Pork Schnitzel

Thin, crisp pan-fried breaded pork cutlets finished with a squeeze of lemon, a nod to Symon’s Eastern European leanings.

Ingredients

• 4 boneless pork loin cutlets, pounded to 1/4 inch
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups panko or fine dry breadcrumbs
• 1 teaspoon sweet paprika

Kosher salt and black pepper

• 1/2 cup vegetable oil, for frying
• 2 tablespoons unsalted butter
• 1 lemon, cut into wedges
• 2 tablespoons chopped fresh parsley

Directions

1. Season the pounded cutlets with salt and pepper. Set up three shallow dishes: flour, beaten eggs, and breadcrumbs mixed with paprika.
2. Dredge each cutlet in flour, then egg, then press into the breadcrumbs to coat fully.
3. Heat the oil in a large skillet over medium-high until shimmering. Fry the cutlets in batches, 2 to 3 minutes per side, until deep golden and crisp.
4. Add the butter to the pan in the last minute, basting the cutlets for flavor.
5. Drain on paper towels and season with a little salt.
6. Scatter with parsley and serve hot with lemon wedges.

Notes

A nod to Michael Symon’s Eastern European roots and his crisp pork schnitzel.