This is a classic Wiener schnitzel, except I’ve used pork instead of veal, as it’s less expensive and more available, but just as tender. I like to serve it with a simply dressed tomato and red onion salad.
Serves 4
13⁄4 cup (150 g) stale white bread slices, at least 1 day old
1 tsp black peppercorns, coarsely crushed
1⁄2 tsp smoked paprika
1⁄2 tsp salt
1⁄4 tsp crushed dried chilies
4 thinly cut boneless pork chops, about 1 lb (450 g) in total, trimmed of fat
2 tbsp all-purpose flour
1 egg, beaten
3–5 tbsp sunflower oil
lemon wedges, to serve
For the lemon and garlic mayonnaise
4 heaping tbsp mayonnaise
4 tbsp finely chopped fresh flat-leaf parsley
1 garlic clove, crushed
finely grated zest of 1 lemon
squeeze of lemon juice
1. Preheat the oven to 325ºF (160ºC). Spread the bread on a baking sheet and bake for 20 minutes or until crisp and dry, turning halfway through cooking. Remove from the oven and let cool a little, then break the slices (with their crusts) into pieces and drop them into a food processor fitted with a metal blade. Add the peppercorns, paprika, salt, and chilies and process to fine crumbs.
2. Beat out the pork chops and coat first in the flour, then in the egg, and finally in the breadcrumbs (see Prepare the chops for frying). In a small bowl, combine all the ingredients for the lemon and garlic mayonnaise. Cover and chill the mayonnaise in the fridge until serving time.
3. Heat 3 tablespoons of the oil in a large, nonstick frying pan over medium heat. Add 2 of the breaded chops (schnitzels) and fry for 1–2 minutes on each side or until golden brown and crisp. As they fry, press down hard with a spatula to ensure they make contact with the pan. Drain and keep warm while frying the rest. If you need more oil, be sure it is hot before adding the meat. Serve immediately, with the mayonnaise and lemon wedges.
SPICY SCHNITZELS WITH LEMON AND GARLIC MAYONNAISE
KEYS TO PERFECTION
Prepare the chops for frying
1 Cover a chop with plastic wrap and pound to flatten using a heavy-based pan (a pan is better than a rolling pin because it’s flat, so it doesn’t leave ridge marks). Beat the meat as thinly as possible without tearing it.
2 Coat the chops in the spicy breadcrumb mixture. You want an even coating of flour (shake off the excess), then egg (let excess drain back into the dish), then breadcrumbs (pat them firmly into the egg so they stick).
You can prepare the garlic and lemon mayonnaise and get the schnitzels ready for frying up to 24 hours ahead. If not frying the schnitzels right away, arrange them in a single layer on a large plate and put them in the fridge uncovered, or the coating will get soggy.