This was yummy, but it is not a light meal. Lots of oil involved for frying, but once in a blue moon it’s worth it. There are so few ingredients, and it fries up in no time. This was from the May 2010 Food and Wine, and it’s a Wolfgang Puck recipe. I think it’s safe to say he’s a trusted name for schnitzel.

I don’t have any plated photos, you have to get this served and eaten so fast! It’s best hot right out of the oil, sitting at all just doesn’t work.

Pork Schnitzel (from the May 2010 Food and Wine)
Serves 4

Canola oil for frying
Salt and freshly ground pepper
1 cup all-purpose flour
2 large eggs beaten with 2 tablespoons of water
2 cups panko (Japanese bread crumbs)
Four 4-ounce boneless pork chops, butterflied and pounded 1/3 inch thick, or eight 2-ounce pork cutlets, lightly pounded
1 cup flat-leaf parsley, patted thoroughly dry

I finally bought a meat mallet just for this recipe, I tried to make it once before using a cast iron pan to pound the cutlets flat. After Adam and I both wore ourselves out and nearly broke the countertops pounding, we gave up and had pork stir fry instead. Here’s what my pork cutlets look like before pounding (bottom) and after (top):

Put the flour, eggs and panko in 3 separate shallow bowls. Season the pork with salt and pepper and dip in the flour. Dip the cutlets in the egg and then in the panko, pressing to help the crumbs adhere.

In a large skillet, heat 1/2 inch of oil until shimmering. Add the cutlets in a single layer and cook over high heat, turning once, until golden and crispy, about 3 minutes. Drain on paper towels. Add the parsley to the skillet and cook, stirring, until crisp, about 30 seconds. Using a slotted spoon, transfer the parsley to a paper towel–lined plate and sprinkle with salt.  Garnish with the parsley.