Pork Schnitzel with Burnt Lemon and Tartar Sauce

Pork Schnitzel with Burnt Lemon and Tartar Sauce

Serves 4

•4 boneless pork loin chops, pounded thin (4-5 oz. each)
•1 cup AP Flour
•2 large eggs
•¼ cup milk, whole
•2 cups Italian bread crumbs
•3 tbsp. butter, unsalted
•3 sprigs Thyme, fresh
•1 sprig Rosemary
•2 lemons, halved
•Salt and Pepper
•Olive Oil

For the Tartar Sauce
•½ cup Mayonnaise, homemade or store-bought
•2 tbsp. pickle relish
•1 small shallot, minced
•1 tbsp. white vinegar
•1 tbsp. capers, chopped
•2 tbsp. Parsley, chopped
•Salt and Pepper

1.Take 3 casserole dishes, and place the flour, eggs and milk, and breadcrumbs in them separately. This will be your 3-stage breading station. Season each one with salt and pepper.

2.Season with pork with salt and pepper, and then coat in flour, then egg mixture, then breadcrumbs, shaking off the excess each time you move to another container. Repeat this for all the chops. Lay the breaded pork cutlets in a single layer on a plate.

3.Heat a good drizzle of olive oil and butter in large nonstick skillet over medium-high heat. Add the thyme and rosemary and let it fry for about 1 minute to infuse the oil. Remove the herbs and set aside for garnish.

4.Gently lay the pork into the pan and cook until golden brown and crispy, about 2 minutes per side. Remove to paper towels to drain. Season with salt.

5.Clean out the pan, and place back on high heat. Add a touch of oil, and when starting to smoke, remove from the heat to prevent flares and add lemons, cut side down. Place back on the heat, and cook for 2-3 minutes, or until caramelized on top.

6.For the tartar sauce, mix all ingredients together and season with salt and pepper.

7.Garnish with burnt lemon, herbs, and sauce.