Nitrate & Nitrite Free Pork Schnitzel with Brown Butter
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Learn more →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
- 2 large eggs, beaten
- 1 cup plain breadcrumbs
- ½ cup neutral oil (such as sunflower 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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