PORK SCHNITZEL

• medium boneless pork loin chops, fat removed↗4
• unbleached all-purpose flour↗1 cup
• smoked paprika↗1 teaspoon
• cayenne pepper (to taste)↗1⁄4 teaspoon
• black pepper (to taste)↗1⁄4 teaspoon
• sea salt (to taste)↗1⁄8 teaspoon
• large eggs↗2
• half-and-half↗1⁄4 cup
• breadcrumbs↗1 1⁄2 cups
• clarified butter↗2 tablespoons
• extra virgin olive oil↗2 tablespoons
• parsley, chopped for garnish↗1 tablespoon
• lemon wedges4

Step-by-step instructions

1. 1

   Place plastic wrap on pork chops and pound them out with the flat side of a meat tenderizer until about ¼-inch thick.

2. 2

   In a large shallow dish, add flour, smoked paprika, cayenne pepper, salt and freshly ground black pepper; whisk to combine. In another shallow dish, whisk egg and half-and-half together; set aside. In a 3rd shallow dish, add breadcrumbs.

3. 3

   Place chop one at a time in flour mixture and dredge until well coated; shake any excess flour. Transfer coated chop into egg mixture and then bread crumbs, pressing to adhere evenly on meat. Place on baking sheet while working on the others.

4. 4

   In a large skillet over medium-high heat, combine oil and butter. When hot, place pork cutlets and cook until, brown and crispy, about 3 minutes per side. Transfer cutlets on a baking sheet lined with paper towel to absorb any fat. Sprinkle fresh chopped parsley and serve with lemon wedges. Makes 4.