There is nothing not to love about schnitzel: it's a gigantic piece of fried meat. Growing up, often when something particularly good or bad happened, my mom and I would celebrate or console ourselves with a schnitzel. Schnitzel was always there for us! On my honeymoon, my husband and I celebrated with many schnitzels and then I also cried into a schnitzel when I realized I sucked at skiing so badly that I was never going to be able to ski in the Alps.
Place a pork chop on a cutting board and cover with a piece of plastic wrap. Pound with a meat mallet (the bottom of a small saucepan or a rolling pin work well too) until the chop is uniformly 1/8-inch thick. Repeat with the other chop. Season both sides of each with salt and black pepper.
In a rimmed baking sheet, combine the flour and dry mustard and whisk to combine. In a separate baking sheet, whisk together the eggs and milk or buttermilk. In a third baking sheet, add the breadcrumbs and season with salt and a few turns of black pepper.
Dredge each pork chop in the flour and turn to coat, tapping off excess. Dunk in the egg and flip to coat, shaking off excess. Coat in the breadcrumbs, flipping to coat and tapping off excess.
Heat the oil in a large (12-inch) skillet over medium heat, until shimmering. Place one of the chops in the oil and fry for 4 to 5 minutes on the first side or until it is golden brown with dark pockets and spots. Flip and cook for 1 more minute. Remove to a rack and sprinkle with flaky salt. Repeat with the second chop. (If making more than two, wipe out the pan so leftover bits do not burn) Serve with cucumber salad and lemon wedges.
Combine the yogurt, lemon juice of half a lemon, vinegar, garlic, salt and pepper in a medium mixing bowl and whisk to combine. Add the cucumbers and shallots and toss to coat in the dressing. Fold in the herbs right before serving.
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