Sheet-Pan Crispy Pork Schnitzel

5 steps

Prep:1h

Updated at: Thu, 17 Aug 2023 11:29:07 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories729.1 kcal (36%)

Total Fat46.7 g (67%)

Carbs36 g (14%)

Sugars3.2 g (4%)

Protein39.9 g (80%)

Sodium612.8 mg (31%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

For the Pork Schnitzel

½ cupextra-virgin olive oil

plus more for greasing baking sheet

⅓ cupall-purpose flour

2eggs

large

2 teaspoonsgarlic

minced

2 tablespoonsmayonnaise

2 cupspanko breadcrumbs

2boneless pork loin chops

1-inch-thick, halved crosswise and pounded to 1/8-inch thickness

kosher salt

black pepper

1lemon

For the Salad

1lemon

1 tablespooncapers

finely chopped, plus 1 tablespoon caper brine

2 tablespoonsparsley

finely chopped

14 ozcan hearts of palm

drained, cylinders halved lengthwise and each half thinly sliced on the bias

1 cupcelery

finely chopped

8 ouncescherry tomatoes

halved

Instructions

Step 1

Heat oven to 400 degrees. Lightly grease a rimmed baking sheet.

Step 2

Separately place flour and eggs in two shallow bowls. Beat the eggs, then stir in the garlic. In a third shallow bowl, whisk 3 tablespoons of the oil with mayonnaise until well blended, then add breadcrumbs and mix with your fingers until there are no clumps, and oil is evenly distributed.

Step 3

Season pork with salt and pepper. Working with one piece at a time, dredge in flour (shake off excess), dip in egg (shake off excess) and dredge in breadcrumbs, pressing to adhere. Transfer to the prepared baking sheet. Bake until golden and crispy, about 20 to 25 minutes. Season with salt and pepper.

Step 4

Meanwhile, in a large bowl combine the remaining 6 tablespoons oil, 2 tablespoons lemon juice from 1 lemon, capers, caper brine and parsley, and whisk until well blended. Season with salt and pepper. Add hearts of palm, celery and tomatoes and toss to evenly coat.

Step 5

Divide schnitzel and salad on 4 serving plates, cut the other lemon into wedges and serve alongside.

View on cooking.nytimes.com

↑Support creators by visiting their site 😊