Sunny's Easy Lemon and Thyme Schnitzel
- Level: Intermediate
- Yield: 2 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1421
- Total Fat
- 50
- Saturated Fat
- 16
- Carbohydrates
- 149
- Dietary Fiber
- 11
- Sugar
- 9
- Protein
- 90
- Cholesterol
- 458
- Sodium
- 1437
- Total: 40 min
- Active: 35 min
Ingredients
Dredging Station:
1 1/4 cups all-purpose flour
Kosher salt and freshly ground black pepper
1 tablespoon hot Hungarian paprika
3 large eggs
2 cups plain breadcrumbs
Zest of 2 lemons
1/4 cup gently chopped fresh thyme, lightly packed
Pork:
Four 5-ounce pork cutlets, rolled thin between 2 sheets of parchment paper with a rolling pin, at room temperature
Kosher salt and freshly ground black pepper
Peanut, vegetable or canola oil, for frying
Lemon wedges, for spritzing
Directions
Special equipment:
a candy or deep-fry thermometer- 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.
- 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.
- 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.
- 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.