Nickel Allergy Friendly Pork Schnitzel with Brown Butter

Total time40 min

Prep time20 min

Cook time20 min

Nickel Allergy Friendly Pork Schnitzel with Brown Butter

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Ingredients

4 servings

For the schnitzel

4 boneless pork loin chops (about 6 oz each), trimmed
1 tsp fine sea salt
½ cup all-purpose flour
Gold Medal Flour All-Purpose Unbleached - 5 Lb Gold Medal Enriched Bleached Presifted All Purpose Flour - 10 Lb Food Club All Purpose Flour 5 Lb Tenda Bake All Purpose Flour 2 lb Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
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2 large eggs, beaten
1 cup plain breadcrumbs
½ cup neutral oil (such as sunflower oil or canola oil), for frying

For the brown butter

4 tbsp unsalted butter
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp apple cider vinegar

Instructions

1
Place each pork chop between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness. Season both sides with the sea salt.
2
Set up a breading station with three shallow bowls: flour in the first, beaten eggs in the second, and breadcrumbs in the third. Working one at a time, dredge each cutlet in flour and shake off the excess, dip in the egg until fully coated, then press into the breadcrumbs on both sides until evenly covered. Set on a wire rack over a baking sheet.

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