Pork Schnitzel With Tartar Sauce
1 lb pork chops (bone removed) or 1 pound boneless butterfly chops
1/4 cup all-purpose flour
1 tsp ground black pepper
1 egg, beaten
2 tbsp milk
1 1/2 cups fresh breadcrumbs
1 tbsp butter
1 tbsp canola, or other, vegetable oil
1 lemon, cut into wedges
TARTAR SAUCE
1 cup mayonnaise
1/4 cup green pickle relish
1 tbsp lemon juice
1/2 tbsp horseradish (or to taste)
1/2 tsp ground black pepper
Cooking Instructions
1. Cut pork into four equal portions. Place one piece of pork on a sheet of dampened plastic film. Cover with another sheet of plastic wrap. Using a meat mallet, or other suitable instrument, gently pound pork to a width of 5-6-inches. Lay out three large plates. Combine the flour and pepper on one plate, combine the egg with the milk on the second, and spread the breadcrumbs on the third.
2. Coat each piece of pork with first flour, then egg mixture, and finally with breadcrumbs.
3. Heat butter and oil in a large skillet until butter begins to foam. Working in batches, brown schnitzels on both sides; this will take only a minute or so. Set schnitzels on paper towels as they are cooked; add more butter and oil to skillet if necessary.
Serve with Tartar Sauce and lemon wedges.
TARTAR SAUCE
Combine all ingredients in a medium bowl. Taste for seasoning and adjust if necessary. Cover and refrigerate for up to three days.
1/4 cup all-purpose flour
1 tsp ground black pepper
1 egg, beaten
2 tbsp milk
1 1/2 cups fresh breadcrumbs
1 tbsp butter
1 tbsp canola, or other, vegetable oil
1 lemon, cut into wedges
TARTAR SAUCE
1 cup mayonnaise
1/4 cup green pickle relish
1 tbsp lemon juice
1/2 tbsp horseradish (or to taste)
1/2 tsp ground black pepper
Cooking Instructions
1. Cut pork into four equal portions. Place one piece of pork on a sheet of dampened plastic film. Cover with another sheet of plastic wrap. Using a meat mallet, or other suitable instrument, gently pound pork to a width of 5-6-inches. Lay out three large plates. Combine the flour and pepper on one plate, combine the egg with the milk on the second, and spread the breadcrumbs on the third.
2. Coat each piece of pork with first flour, then egg mixture, and finally with breadcrumbs.
3. Heat butter and oil in a large skillet until butter begins to foam. Working in batches, brown schnitzels on both sides; this will take only a minute or so. Set schnitzels on paper towels as they are cooked; add more butter and oil to skillet if necessary.
Serve with Tartar Sauce and lemon wedges.
TARTAR SAUCE
Combine all ingredients in a medium bowl. Taste for seasoning and adjust if necessary. Cover and refrigerate for up to three days.
