Monday, June 8, 2009

Pork Schnitzel (Milanese)

My sister Mush just sent me this recipe.

The 2 cups of oil called for in this recipe may seem like a lot, but they're necessary to achieve a wrinkled texture on the finished cutlets. When properly cooked, the cutlets absorb very little oil. To ensure ample cooking space, a Dutch oven is essential. (When Dick cooks this, he uses a deep pan and cooks a few at a time). In lieu of an instant-read thermometer to gauge the oil's temperature, place a fresh (not dry) bread cube in the oil and start heating. When the bread is deep golden brown, the oil is ready. (It's really fool proof!)
7 large slices high-quality white sandwich bread, crusts removed, cut into 3/4 inch cubes (about 4 cups)
1/2 cup unbleached all-purpose flour
2 large eggs
2 cups plus 1 tablespoon vegetable oil (we use canola oil because it's a little lighter)
1 pork tenderloin (1 1/4 pounds) trimmed of fat and silver skin and cut on angle into 4 equal pieces (Veal or chicken cutlets can be used as well)
S and P
1 lemon cut into wedges (not necessarily needed if making Milanese)
2 tablespoons fresh parsley leaves (also not needed if making Milanese)
If making Milanese (like we do) you will also need
Baby Arugula
Red Onion
Sweet cherry or grape tomatoes
(lemon if desired)

1. Place bread cubes on large microwave-safe plate and nuke on high for 4 minutes, stirring well halfway through cooking time. Microwave on medium until bread is dry and few pieces start to lightly brown, 3-5 minutes longer stirring every minute. Process dry bread in food processor to very fine crumbs, about 45 seconds. Transfer bread crumbs to shallow dish (you should have about 1 1/4 c crumbs). Spread flour in second shallow dish. Beat eggs with 1 tablespoon oil in third shallow dish.

2. Place pork (veal or chicken) between 2 sheets of parchment paper or plastic wrap and pound to even thickness between 1/8 and 1/4 inch. Season cutlets with S and P. Working with one cutlet at a time, dredge cutlets thoroughly in flour, shaking off excess, then coat with egg mixture, allowing excess to drip back into dish to ensure very thin coating, and coat evenly with breadcrumbs, pressing on crumbs to adhere. Let coating dry 5 minutes.

3. Heat remaining 2 cups oil over medium-high heat. When hot, lay 2 cutlets, without overlapping, in pan and cook, shaking pan continuously and gently, until cutlets are wrinkled and light golden brown on both sides, 1-2 minutes per side. Transfer cutlets to paper towel lined plate and flip cutlets several times to blot excess oil. Repeat with remaining cutlets. Serve immediately

4. To make Milanese style, top cutlets with arugula, red onion, and cherry tomatoes which has already been tossed with extra virgin olive oil. (Sometimes Dick will drizzle a little balsamic vinegar or lemon on His. I like mine a little plainer.)
Mmmmmm, mmmmmm, good! (And healthy to boot!)

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