Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Pork Schnitzel with Mushrooms
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 630
- Total Fat
- 39 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 234 milligrams
- Sodium
- 724 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 2 grams
- Sugar
- 4 grams
- Protein
- 39 grams
Pounding meat thinly, like the boneless pork chops in this schnitzel recipe, provides a major benefit: It allows for super quick cooking. This means the meat has less time to overcook and become dry, and it also prevents the breadcrumb coating from burning before the meat is fully cooked inside.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 630
- Total Fat
- 39 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 234 milligrams
- Sodium
- 724 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 2 grams
- Sugar
- 4 grams
- Protein
- 39 grams
Ingredients
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Directions
- Combine the panko, lemon zest, 2 teaspoons oregano and 1 teaspoon each salt and pepper in a shallow bowl. Beat the eggs in another shallow bowl. Pound the pork chops between 2 pieces of plastic wrap until 1/8 inch thick; season with salt and pepper. Dip in the egg, letting the excess drip off, then coat in the panko.
- Heat 1/2 inch vegetable oil in a large skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Cook the pork chops, two at a time, until golden brown, about 2 minutes per side. Transfer to a paper towel–lined baking sheet.
- Heat 1 tablespoon vegetable oil in another large skillet over medium-high heat. Add the mushrooms and cook until browned, 6 minutes. Add the garlic and remaining 2 teaspoons oregano; season with salt and pepper and cook 1 minute. Add the broth, scraping up the pan with a wooden spoon, and cook until reduced, about 3 minutes. Stir in 2 tablespoons lemon juice and the butter.
- Toss the arugula with the remaining 1 tablespoon each lemon juice and vegetable oil; season with salt and pepper. Divide the pork chops among plates; top with the mushrooms and pan sauce. Serve with the arugula salad and lemon wedges.
