Pounded Pork Cutlet
The most tender and delicious Schnitzel. These pounded pork cutlets are the best way to eat a chop. Pounding them out makes cooking time super quick. And frying them makes them juicy and crispy. Serve with a delicious and tangy spinach salad and you've got a fabulous, upscale dish that was easy to make.
What you'll need: Serves 4
4 Pork chops, pounded
1/4 cup panko bread crumbs
1/4 cup flour
1 Tbsp Garlic and Herb seasoning (McCormick's is my favorite)
1/4 cup olive oil, or avocado oil
salt
Spinach salad:
2 cups spinach
1/4 cup olive oil
1 tsp white wine vinegar
1 tsp raw honey
1/2 tsp dijon mustard
pinch of salt
sprinkle of black pepper
How to make it:
Place a piece of cling wrap over the pork chop. Pound it out with a meat hammer (or even a frying pan) until about 1/2" thick. Sprinkle with salt. Repeat for all cutlets.
Create the flour and panko mixture in a plate-bowl and dip and press each piece until covered evenly on both sides. Give a gentle shake to remove any loose mixture.
Place into a hot frying pan with oil and fry over medium-high heat for 5-10 minutes on each side, or until golden brown. Set aside and cook all the pieces. Temp should reach 145° F in the thickest part.
Combine all of the dressing ingredients into a bowl. Whip until emulsified, add in the spinach and toss together. Top the crispy cutlet with the salad.
Enjoy!