Crispy pork with brown butter and sage
You can call this schnitzel, scallopini, or even tonkatsu; I call it easy, and delicious. Just add mashed potatoes and a salad and you've got a quick weeknight dinner. To make things even easier, start with thin-cut pork chops.
Crispy pork with brown butter and sage
You can call this schnitzel, scallopini, or even tonkatsu; I call it easy, and delicious. Just add mashed potatoes and a salad and you've got a quick weeknight dinner. To make things even easier, start with thin-cut pork chops.
Cooking Instructions
- 1
Sandwich the chops between two sheets of cling film. Use a heavy pot or rolling pin to flatten them. If you're starting with thin-cut chops, you'll want to pound them until they're about half their original thickness. Season the chops lightly with salt and pepper.
- 2
Separate the flour and panko into separate dredging stations. For the eggs, whisk them in a large bowl with a few tbsp water. Season all three dredges lightly with salt and pepper.
- 3
Add a large splash of veg oil to a large nonstick pan on medium heat. Coat the chops first in the flour, then the eggs, then the panko. Shake off any excess dredge and fry the chops in batches for 2 minutes per side. Remove the chops to a wire rack.
- 4
Wipe the pan clean with some paper towel. Add the butter and let cook until the butter's melted, browned, and has slowed foaming. Add the sage leaves and fry for 1 minute until they're crisp. Finish with a squeeze of lemon and a dash of salt and pepper. Plate the chops, then pour over the sauce.
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