How to Make Scott's Pork Schnitzel

By Food Network · 60 min

Ingredients

Instructions

1. Combine the panko, chopped parsley, chopped oregano and grated Parmigiano-Reggiano in a bowl and set aside.
2. Remove the loins from the bone if needed, then remove and discard the silver skin.
3. Place each loin between two sheets of plastic wrap and pound on both sides, turning as you go, until about 1 cm (3/8 inch) thick.
4. Beat the eggs with the Calabrian chile in a bowl large enough to dip each loin. Spread the cornstarch on one baking sheet and the panko mixture on another.
5. Salt both sides of each loin, then coat it in cornstarch on both sides and shake off the excess.
6. Dip the loin in the egg, making sure all the cornstarch is covered, and shake off the excess. Lay it in the panko mixture, cover the top with more crumbs, and press them firmly into the meat with your palm.
7. Repeat with the remaining 5 loins.
8. Line a sheet pan with paper towels and set it by the stove. Heat enough olive oil in a pan to come about halfway up the meat over medium heat.
9. Add two breaded loins and fry for 4 to 6 minutes, then flip. Add about 1 tablespoon butter, some of the smashed garlic, parsley leaves, rosemary, lemon slices and basil leaves, and sauté.
10. Once both sides are golden brown after about 2 more minutes, remove the schnitzel to the paper-towel sheet and place the aromatics on top. Discard the oil and herbs, then repeat for the rest.
11. Serve immediately with spaetzle or grain and lemon wedges.

Summarized from Food Network's video. Watch it for the details.

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