Jul 14 2026
Restaurants›The Library - inspired by the George Peabody Library›Duroc Pork Schnitzel Recipe

Duroc Pork Schnitzel Recipe

Inspired by The Library - inspired by the George Peabody Library
Time1h
Serves4

pomme pureé, snap pea, mushroom demi glace, crispy chive

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Ingredients

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Duroc Pork Schnitzel

Pomme Purée

Snap Peas

Mushroom Demi Glace

Crispy Chive

Method

Duroc Pork Schnitzel

  1. 1

    Prepare the Pork

    Slice the Duroc pork loin into thin cutlets, about 1/4 inch thick. Use a meat mallet to pound the cutlets for an even thickness.

  2. 2

    Bread the Pork

    Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with bread crumbs mixed with salt and pepper. Dredge each cutlet in flour, dip it in the egg, then coat it with bread crumbs.

  3. 3

    Fry the Schnitzel

    In a large skillet, heat olive oil over medium heat. Fry the breaded cutlets for about 3-4 minutes on each side, or until golden brown. Drain on paper towels.

Pomme Purée

  1. 4

    Cook the Potatoes

    Peel and cut the russet potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and return to the pot.

  2. 5

    Make the Purée

    Add heavy cream and butter to the potatoes. Mash until smooth and creamy. Season with salt and black pepper to taste.

Snap Peas

  1. 6

    Sauté the Snap Peas

    In a skillet, heat olive oil over medium heat. Add snap peas and sauté for about 3-4 minutes until tender-crisp. Season with salt.

Mushroom Demi Glace

  1. 7

    Sauté the Shallots and Mushrooms

    In a saucepan, heat olive oil over medium heat. Add chopped shallots and sliced mushrooms. Sauté until softened, about 5 minutes.

  2. 8

    Deglaze and Simmer

    Add red wine to the saucepan to deglaze, scraping up any browned bits. Add beef stock and bring to a simmer. Cook until reduced by half, about 15 minutes. Season with salt and pepper.

Crispy Chive

  1. 9

    Fry the Chives

    In a small saucepan, heat olive oil. Add chives and fry until crispy. Remove and drain on paper towels. Season with salt.

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