Name: EFK Schnitzel
Yield: 4 servings
Ingredients: 4 boneless pork loin cutlets, 5–6 oz each; 1 tsp kosher salt; 1/2 tsp black pepper; 1/2 cup all-purpose flour; 2 large eggs; 1 tbsp milk or water; 1 1/2 cups fine dry breadcrumbs; 1/3 cup neutral oil, plus more as needed; 2 tbsp unsalted butter; 1 lemon, cut in wedges; Chopped parsley, optional

Directions

1. Place each pork cutlet between sheets of parchment and pound to about 1/4 inch thick. Season with salt and pepper.
2. Set up three shallow dishes: flour; eggs beaten with milk; breadcrumbs. Coat each cutlet in flour, then egg, then breadcrumbs without pressing the crumbs on too firmly.
3. Heat oil and butter in a large skillet over medium-high heat. When hot, fry cutlets in batches 2–3 minutes per side until deeply golden and the pork reaches at least 145°F.
4. Transfer to a rack, rest at least 3 minutes, and serve immediately with lemon and parsley.

Equipment

Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; meat mallet; three shallow dishes; de Buyer 12.5-inch carbon-steel skillet; tongs; cooling rack; instant-read thermometer

Food safety & storage

Cook whole pork cutlets to at least 145°F and rest 3 minutes. Keep raw-pork tools and surfaces separate from ready-to-eat food; use caution with frying fat.

EFK Schnitzel

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.