Main Dishesbonappetit5.0
Pork Chop Schnitzel
Extra-juicy and very crunchy, these thick-cut breaded pork chops are an impressive dinner option served with a crisp pickled fennel salad.
👥 4 Servings👤 John Yelinek📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
- ●pot
- ●dutch oven
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Pickled Fennel
2
Heat 1 bay leaf, 1 cup distilled white vinegar, ⅓ cup sugar, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. black peppercorns, 1 tsp. coriander seeds, and 1 tsp. fennel seeds in a small saucepan over medium, stirring occasionally, until sugar and salt are dissolved, about ⏱️ 4 minutes. Remove from heat and stir in ½ cup cold water.
bay leaf1distilled white vinegar1 cup. Diamond Crystal or 1¾ tsp. Morton kosher salt1 Tbsp. black peppercorns1 tsp. coriander seeds1 tsp. fennel seeds1 tsp
3
Place 1 large fennel bulb, halved, cored, very thinly sliced, in jar and pour lukewarm pickling liquid over. Seal jar and chill at least ⏱️ 4 hours. Do Ahead: Fennel can be pickled 3 days ahead. Keep chilled.
large fennel bulb, halved, cored, very thinly sliced1
4
Pork and Assembly
5
Place 2 cups panko in a large resealable plastic bag, seal, and crush to fine crumbs with a rolling pin.
panko2 cups
6
Whisk panko, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ tsp. freshly ground pepper in a shallow bowl. Whisk 2 large eggs, ½ cup buttermilk, and 2 Tbsp. green pepper hot sauce in another shallow bowl. Whisk ½ cup all-purpose flour, ½ tsp. freshly grated nutmeg, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and remaining ½ tsp. freshly ground pepper in a third shallow bowl.
panko2 cups. freshly ground pepper, divided1 tsplarge eggs2. green pepper hot sauce (preferably Tabasco)2 Tbsp
7
Season two 1"–1½"-thick bone-in pork rib chops (about 1½ lb.) on all sides with 3 tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt. Working one at a time and making sure chops (including bone) are fully coated, dredge chops in flour mixture, shaking off excess, then dip in egg mixture, letting excess drip back into bowl. Dredge in panko mixture, pressing firmly to adhere. Transfer to a platter and chill, uncovered, at least ⏱️ 2 hours.
1"–1½"-thick bone-in pork rib chops (about 1½ lb.)2. Diamond Crystal or 1¾ tsp. Morton kosher salt1 Tbsppanko2 cups
8
Pour vegetable oil into a medium Dutch oven or other heavy pot to come 2"–3" up sides; fit with thermometer. Heat oil over medium until thermometer registers 325°. Working in 2 batches, fry pork chops, turning often with tongs and adjusting heat as needed to maintain oil temperature at 300°, until golden brown and an instant-read thermometer inserted into the thickest part of chops registers 125° (internal temperature should climb to 145° as they rest), 12–⏱️ 15 minutes. Transfer to a wire rack set inside a rimmed baking sheet and let rest ⏱️ 15 minutes.
Vegetable oil (for frying; about 4 cups)
9
Drain pickled fennel and transfer to a small bowl. Add 1 cup coarsely chopped dill, chives, and/or parsley, drizzle with extra-virgin olive oil, and toss to combine. Taste fennel salad and season with salt if needed.
coarsely chopped dill, chives, and/or parsley1 cupExtra-virgin olive oil (for serving)
10
To serve, carve meat away from bones and slice against the grain ½" thick. Arrange on a platter or divide among plates; mound fennel salad alongside. Do Ahead: Pork chops can be breaded ⏱️ 12 hours ahead. Keep chilled.
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