Pork Picatta (Schnitzel) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup all purpose flour
½ teaspoon course salt
1/8 teaspoon ground black pepper
1 egg
1 cup milk
1 cup fine bread crumbs
1 tablespoon fine lemon zest
1 tablespoon finely chopped fresh thyme (or other fresh herb)
8 boneless pork cutlets (4 oz. each)
2 tablespoons butter
2 tablespoons olive oil
lemon juice (freshly squeezed)
½ cup chopped parsley for garnish
2 lemons cut into wedges
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Directions: |
Directions:In a large bowl, mix flour with salt and pepper. In a separate bowl, mix egg with milk. In a third bowl, mix bread crumbs with lemon zest and thyme. Place each cutlet between 2 pieces of plastic wrap and pound until the cutlet is less than ¼ inch thick.You can do this ahead and store the cutlets in the refrigerator until you are ready to use them. Dip each cutlet in the flour mixture to coat, dip in egg mixture and let excess drip off, and finally coat cutlet with bread crumbs.
Heat butter and oil in a large skillet over medium heat being careful not to brown butter. Add cutlets and cook turning at least once so both sides are nicely browned and the meat is cooked through (i.e. no longer pink in the middle). May need to cook cutlets in more than one batch. Add a little more butter and oil to the pan between each batch. Keep cooked cutlets warm in a 250 º F oven.
Place cutlets on plate and drizzle with lemon juice. Sprinkle with parsley. Serve with extra lemon wedges. |
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Number Of
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Number Of
Servings:4-6 |
Personal
Notes: |
Personal
Notes: I use thinly sliced pork loin as it is cheaper per pound. Veal or chicken breast could be used instead of pork. Can be made gluten free if you use gluten free flour (e.g. chickpea, rice etc). and gluten free bread crumbs. If you are making some gluten free and some not make the gluten free ones first and be very careful about cross contamination.
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