Equipment
Ingredients
schnitzel
- 2 boneless pork loin chops, halved crosswise and pounded to 3mm (1/8-inch) thickness
- 5 g salt
- 2 g black pepper
- 40 g all-purpose flour
- 2 eggs
- 10 g garlic, minced
- 220 g panko breadcrumbs
- 29 g mayonnaise
- 50 ml olive oil
salad
- 2 lemon
- 15 ml capers, finely chopped
- 6 g parsley, finely chopped
- 400 g hearts of palm, drained and bias-sliced
- 30 g celery, finely chopped
- 225 g cherry tomatoes, halved
- 90 ml olive oil
Nutrition (per serving)
Method
Preheat your oven to 200°C (400°F). Coat a rimmed baking sheet with a small amount of olive oil.
Arrange three shallow bowls for breading. Put flour in the first. Whisk eggs and minced garlic in the second. In the third, blend 45ml of olive oil with mayonnaise using your fingers, then mix in the panko breadcrumbs until evenly coated.
Season the flattened pork cutlets with salt and pepper. Coat each piece in flour and shake off the excess. Dip into the egg mixture, then press firmly into the panko mixture to coat both sides. Transfer the pork to the baking sheet.
Bake the pork for 20 to 25 minutes until the coating is golden and the internal temperature reaches 74°C (165°F). Season with additional salt and pepper immediately after removing from the oven.
Prepare the salad while the pork bakes. Whisk 90ml of olive oil, lemon juice, chopped capers, a splash of brine, and parsley in a large bowl. Add the hearts of palm, celery, and tomatoes, then toss to combine.
Distribute the schnitzel and salad across four plates. Serve with lemon wedges on the side.
Chef's Notes
- For the crispiest schnitzel, ensure your panko breadcrumbs are thoroughly coated with the olive oil and mayonnaise mixture. This fat will help them crisp up beautifully in the oven.
- Don't overcrowd the baking sheet. If the pork cutlets are too close together, they will steam rather than crisp. Use two baking sheets if necessary.
- Pounding the pork to an even thickness is crucial for consistent cooking. Aim for about 3mm (1/8-inch) for optimal tenderness and crispiness.
- Taste and adjust the seasoning of the salad. The brightness of the lemon and the brininess of the capers should be balanced with the richness of the olive oil.
- For an extra layer of flavor in the breading, consider adding a pinch of paprika or a touch of Dijon mustard to the egg wash.
Storage
Refrigerator: 3 days — Store salad and pork separately to maintain crispness.
Freezer: 1 month — Freeze breaded pork only; salad does not freeze well.
Reheating: Reheat pork in a 175°C (350°F) oven until the internal temperature reaches 74°C (165°F).
