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Recipe courtesy of Sunny Anderson

Sunny's Easy Lemon and Thyme Schnitzel

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  • Level: Intermediate
  • Total: 40 min
  • Active: 35 min
  • Yield: 2 servings
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Ingredients

Dredging Station:

Pork:

Directions

Special equipment:
a candy or deep-fry thermometer
  1. For the dredging station: In 3 dishes, set up your dredging station; 1 cup flour, salt and pepper, and paprika in one, then beat the eggs with a splash of water and salt and pepper in the second dish. In the third dish, mix together with a fork the remaining 1/4 cup flour with the breadcrumbs, lemon zest, thyme, and salt and pepper.
  2. For the pork: Sprinkle the cutlets with salt and pepper. Run each cutlet through your dredging station in this order: flour, egg and breading. Make sure to shake off excess between dips.
  3. Fry the cutlets. Pour enough oil to measure 1 inch in your largest skillet and heat on medium-high until it registers 350 degrees F on a candy thermometer. Working in batches, place the cutlets in the oil and fry until golden and cooked through, 2 to 4 minutes per side, depending on thickness.
  4. Serve with lemon wedges for spritzing.

Cook’s Note

Sunny's Schnitzel pairs well with Sunny's Tangy Potato Salad, Sunny's Scallion Spaetzle or Sunny's Lemon-Thyme Spaetzle.

Katie Lee Biegel

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