Paisano: Schnitzel
Forgotten Tastes
About a month ago I purchased American Classics by the editors of Cook's Illustrated magazine. The book is a good modern reference to such traditional favorites as Chicken Pot Pie, Parker House Rolls, and Yellow Layer Cake done in the magazine's inimitable style of setting a goal and the experimenting until they achieve it. I don't always like their recipes, but I trust them and the investigation behind them.
One of the recipes I browsed was Crisp Pork Cutlets — something I haven't fixed in ages. So the other night I pulled a boneless pork loin chop out of the freezer and thawed it. I didn't follow the book recipe (although I'm sure I remembered parts of what I'd read) but instead followed my own instincts. The result was juicy, tender, and the essence of pork flavor.
About a month ago I purchased American Classics by the editors of Cook's Illustrated magazine. The book is a good modern reference to such traditional favorites as Chicken Pot Pie, Parker House Rolls, and Yellow Layer Cake done in the magazine's inimitable style of setting a goal and the experimenting until they achieve it. I don't always like their recipes, but I trust them and the investigation behind them.
One of the recipes I browsed was Crisp Pork Cutlets — something I haven't fixed in ages. So the other night I pulled a boneless pork loin chop out of the freezer and thawed it. I didn't follow the book recipe (although I'm sure I remembered parts of what I'd read) but instead followed my own instincts. The result was juicy, tender, and the essence of pork flavor.
Pork CutletsI sauteed some frozen turnip greens in oil seasoned with curry powder to go with it. A great meal.
6 oz. boneless pork loin chop
1 egg — beaten in pie plate
1/4 c all purpose flour
sage, paprika, salt, black pepper
1/4 c sourdough bread crumbs — seasoned with sage, paprika, salt, & pepper
1 tbsp olive oil
Pound chop to about 1/4" thick and season generously with sage, paprika, salt, & pepper (I'm particularly fond of freshly-ground Lamphong black pepper which is both spicy and highly aromatic). Dredge the chop in the flour, coat with egg, and thoroughly coat with bread crumbs. (Note: seasoning the pork directly is much more effective than seasoning the flour and or seasoning the bread crumbs alone.) Set chop aside.
Heat a skillet over medium high heat. Add oil. Fry chop on each side until golden and crisp (about 2 minutes per side). Serve immediately.
4 Comments:
I agree that seasoning the meat directly is more effective for flavor. The italian side of the family always served the pork with a lemon wedge on the side.
The greens with curry sounds fantastic. I'm putting those on my "to do" list.
CJ,
The lemon really works with the cutlets. And the curried greens are great -- just use a touch though, it's best as a background note.
I love pork cutlets and done this way they're tender and juicy! A squeeze of lemon juice to bring it all the ingredients to life! Cheers!
Heather,
Yeah, I'd forgotten just how good they are.
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