The German Meal I Can't Stop Eating

By Chef Billy Parisi · 30 min

Ingredients

Instructions

1. Pound each pork chop or steak between two sheets of plastic wrap or inside a plastic bag until it is 1/4 inch (¼”) thick. Repeat with all the pork.
2. Set up three shallow wide bowls: flour mixed with salt and pepper; eggs whisked with cream, nutmeg, lemon zest, salt and pepper; and breadcrumbs mixed with salt and pepper.
3. Dredge one pork cutlet in the flour, coating it completely. Shake off the excess, move it through the egg mixture until coated, then shake off the excess egg and press it into the breadcrumbs, turning to coat fully. Place on a parchment-lined sheet tray and repeat with the rest.
4. Heat the oil and ghee over medium to low heat in a large non-stick frying pan until it reaches 350°F.
5. Add 1 or 2 breaded cutlets to the hot fat without overlapping. Cook for 2 to 3 minutes, until browned.
6. Flip the pork and cook for another 2 to 3 minutes. Spoon the hot oil over the pork once flipped to help brown it.
7. Transfer the pork to a rack over a sheet tray to drain. Repeat until all the pork is cooked. Serve with lemon wedges and parsley if desired.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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