Potato-Crusted Pork Schnitzel with Hot Pepper Mayonnaise ala ~DKBB~
(original recipe in May 2018 Food and Wine)
3 large eggs
1½ cups dried potato flakes
4 to 6 boneless pork chops (thin-sliced), lightly pounded to ¼ inch thick
¼ cup unsalted butter
¼ cup olive oil
Spices as desired (caraway seed, cayenne pepper, cinnamon, chili powder, coriander, cumin, curry powder, dill, garlic, ginger, rosemary, or thyme complement and enhance the flavor of pork)
Flaky sea salt
¼ cup mayonnaise
2 Tbsp. seeded minced hot cherry pepper
1 Tbsp. minced fresh chives
Kosher salt and cracked pepper
- Combine mayonnaise, cherry pepper, and chives in a small bowl; season to taste with salt and pepper; set aside.
- Beat eggs with a pinch of salt in a pie pan; spread potato flakes and any spices you wish to use in second pie pan; season pounded pork chops with salt and pepper; dip pork chops in egg, letting excess drip off, then dredge pork chops in seasoned potato flakes, pressing to help flakes adhere.
- Heat butter and oil in large skillet over medium-high heat until butter melts; working in batches as needed, add pork to skillet and cook until browned and crispy, 2 to 3 minutes per side; transfer cooked pork to a paper-towel lined plate.
- Sprinkle pork with flaky sea salt (if desired) and serve with hot pepper.
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