JB's French Pork Schnitzel
People say adding “French” to something doesn’t mean it’s better. But my passport would like to disagree! These schnitzels get a French flair with Herbes de Provence in the breadcrumbs. Now they're French Pork Schnitzels - escalope de porc panées. Let’s go!
Instructions
- 1
Pound pork to
- 2
5cm /
- 3
2″, season with salt and pepper. Coat in flour, egg, then panko mixed with herbes de Provence. Fry over medium-high heat 2 minutes per side until golden.
- 4
Preheat the oven to 70°C / 160°F (all ovens).
- 5
Pound the pork - Place the pork between two sheets of baking paper / parchment paper or freezer bags. (Note
- 6
Pound with a meat mallet until evenly
- 7
5 cm /
- 8
2 inch thick. (Note
- 9
Season - Season both sides with salt and pepper. Set aside.
- 10
Prepare the crumbing station - Place flour, eggs, and panko mixed with herbes de Provence in three separate bowls. (Note
- 11
Crumb - Coat pork in flour and shake off excess. Dip in egg and let excess drip off. Press into the breadcrumb mixture so it sticks well. Transfer on a tray and repeat with remaining pork.
- 12
Cook the schnitzels - Heat the oil in a frying pan over medium-high heat, it should be
- 13
4cm /
- 14
15" deep. When hot, add 2 schnitzels. Cook 2 minutes until golden. Flip and cook the other side 2 minutes. Transfer to a rack over a tray and place in the warm oven. Repeat with the remaining two schnitzels. (Note
- 15
Rest and Serve - Let the schnitzels rest on the rack outside of the oven for 2 minutes before serving with a wedge of lemon and a sprinkle of salt flakes.
Ago's Notes
- Adjust salt to taste based on your canned goods.
Let the crisp crust and tender pork carry you to a moment of quiet satisfaction-every bite a testament to patience, precision, and the quiet magic of good ingredients working in harmony.
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