Crispy Pork Schnitzel Recipe

Prepare pork

If pork chops are thick (1 inch or more), butterfly and then place between two pieces of plastic wrap. Using a heavy skillet or meat mallet, pound each chop to about 1/4 inch thickness. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Set up breading station

Place flour in a shallow dish. In a second bowl, whisk eggs with 2 tablespoons milk until combined. In a third shallow dish, combine panko and optional grated parmesan and season with 1/2 tsp kosher salt and remaining 1/2 tsp black pepper.

Bread the pork

Dredge each flattened chop first in flour (shake off excess), then dip into the egg mixture, letting excess drip off, then press firmly into the panko so it adheres evenly. Place breaded cutlets on a wire rack and let rest 10 minutes to set the crust.

Fry schnitzel

In a large skillet over medium-high heat, add 1 cup neutral oil and 2 tablespoons butter. Heat until shimmering and butter foams. Working in batches if necessary, fry each cutlet 2.5–3 minutes per side until deep golden brown and internal temperature reaches 145°F (63°C). Adjust heat to avoid burning: oil should be hot but not smoking. Transfer cooked schnitzel to a rack set over a sheet pan and keep warm in a 200°F (95°C) oven while finishing remaining cutlets.

Char lemon

While last cutlets cook, place the halved lemon cut-side down in the hot skillet for 1–2 minutes until charred and softened slightly. Remove and reserve for serving.

In a medium sauté pan over medium heat, melt 1 tablespoon butter. Add minced shallot and cook 1–2 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Add sliced shiitake and oyster mushrooms to the pan and cook, stirring, until they release moisture and start to brown, about 4–5 minutes.

Deglaze the pan with 1/4 cup dry white wine, scraping any browned bits from the bottom. Allow wine to reduce by about half, 1–2 minutes.

Add 1 cup chicken stock, 1 tsp soy sauce, and 2 thyme sprigs. Simmer until slightly reduced and flavorful, about 6–8 minutes. Remove thyme sprigs.

If a smoother jus is desired, press the mushrooms and liquid through a fine-mesh sieve into a small saucepan, pressing to extract as much liquid as possible; alternatively, pulse briefly in an immersion blender (careful not to over-blend). Return strained or blended jus to pan and simmer to adjust consistency.

Whisk in 1 tablespoon cold butter off the heat to mount the sauce, then season with 1/4 tsp salt and 1/4 tsp black pepper. Keep warm until serving.

Heat 1 tablespoon olive oil in a wide sauté pan over medium heat. Add sliced onion and cook until softened and beginning to brown, about 4 minutes.

Add 1 minced garlic clove and 1/4 tsp smoked paprika; cook 30 seconds until fragrant.

Add chopped collard greens and toss to wilt slightly. Pour in 1/2 cup chicken stock (or water) and 1 tablespoon apple cider vinegar. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Reduce heat to low, cover, and simmer until collards are tender, 12–18 minutes depending on leaf toughness. Uncover and cook off any excess liquid for a couple minutes so greens are moist but not soupy. Taste and adjust seasoning.

Place a generous spoonful of braised collard greens on each plate. Lean one or two schnitzel cutlets against the greens.

Spoon mushroom jus around and lightly over the schnitzel so the crust remains mostly crisp. Scatter chopped parsley over the greens and schnitzel. Place the charred lemon half on the plate for squeezing.

Serve immediately so schnitzel stays crisp. Provide extra lemon for diners to brighten the dish.