Robert Sinskey Vineyards

Schnitzel

This juicy crunchy schnitzel can be made from pork, chicken, turkey or veal. The technique is the same for all. Serves 4

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2 10 to 12-ounce fatty boneless pork chops
½ cup all-purpose flour
Kosher salt
Freshly ground black pepper
2 large eggs
1½ cups fine bread crumbs
Extra virgin olive oil
½ lemon, preferably Meyer

1. Place each pork chop between 2 large sheets of plastic wrap and pound until ¼ inch thick with pallet or a large heavy wooden spoon. Flip over and rearrange plastic wrap as needed to make sure pork can expand between the 2 sheets as it’s pounded. Place the still-wrapped pounded pork on a sheet pan and refrigerate while you prepare the breading ingredients.
2. Place the flour in a large shallow bowl or rimmed plate. Season with 1 teaspoon salt and a few grinds of black pepper. Stir well.
3. Place the eggs in a shallow bowl and whisk with 1 tablespoon water and ½ teaspoon salt.
4. Place the breadcrumbs in a large shallow bowl or rimmed plate and season with 1 teaspoon salt and a few grinds of black pepper. Stir well.
5. Remove the pork from the refrigerator. Peel off one sheet of plastic wrap and turned the pork into the flour. Peel off the remaining sheet of plastic wrap.
6. Flour the pork well on both sides and shake off excess flour. Dip the flour pork into the egg to coat on both sides. Let excess egg drip off.
7. Transfer to the bread crumbs and coat the pork thoroughly on both sides with crumbs. Press crumbs in to the meat.
8. Place the breaded pork on a rack refrigerate uncovered to air dry the coating and make it extra crispy. Note: Pork may be stored this way for up to twenty-four hours before frying.
9. Preheat the oven to 250 degrees F.
10. Heat a large sauté pan over medium high heat. Add enough olive oil to generously coat bottom of pan.
11. Add one piece of the schnitzel to the pan and cook until golden about 3 minutes then turnover using a fork or a pair of tongs. Add more olive oil if pan is dry. Cook another 3-4 minutes until golden and cooked through. Reduce heat if pan gets too hot and schnitzel browns too quickly. Remove to a serving plate and keep warm in a low oven until the second schnitzel is cooked.
12. Squeeze lemon over top just before serving. Schnitzel may be served with Fennel and Celery Salad on top or on the side.