Techniques and Recipes

INGREDIENTS
– 2 pounds boneless pork
chops, trimmed and sliced
into ½-inch cutlets
– ⁄ cup all-purpose fl our
– 1 tablespoon garlic salt or
substitute with equal parts
salt and garlic powder
– ½ teaspoon paprika
– ½ teaspoon freshly
ground black pepper
– 3 large eggs
– 2 cups panko bread crumbs
– High-heat cooking oil, such
as canola or grape-seed oil
PREPARATION METHOD
1. Line a cutting board with plastic wrap, place cutlets in a single layer on
cutting board, then cover with plastic wrap to prevent splatters. Pound cutlets
with a meat mallet or the back of a heavy saucepan, until ¼-⁄ inch thick.
2. Set up three bowls. In the fi rst, combine fl our, garlic salt, paprika, and
black pepper. In the second, add eggs and whisk with a fork. In the third, add
panko crumbs. 3. Using a fork, dredge the pounded cutlet in fl our. Then, dip
in the beaten egg, letting excess egg drip back into the bowl; bread in panko
crumbs. Repeat with remaining cutlets. 4. Once all cutlets are breaded, heat
a large pan over medium heat and add enough oil to cover the bottom of
the pan. Once oil is hot, add breaded cutlets a few at a time, careful not to
overcrowd the pan. Panfry 3–4 minutes per side or until cooked through.
Reduce heat if browning too quickly. Remove to paper-towel-lined plate.
Pork Schnitzel
While panfrying requires a fraction of the oil required
for deep-frying, it is essential to use enough oil to reach
halfway up the side of the pork cutlets. This ensures a
consistent golden-brown crust all over—the signature
of well-made schnitzel.
MAKES COOK TIME
4 SERVINGS 5–10 MINUTES
Panfry
ALL YOU NEED IS A LITTLE HOT OIL
AND SOME FLIPPING FINESSE
Unlike deep-frying, panfrying involves much less oil. Instead of fully
submerging food in multiple quarts of hot oil, panfrying utilizes just
enough oil or fat to coat the pan. Additionally, panfrying is usually done
at a lower temperature than sautéing—to avoid scorching the exterior
of the food while the interior is left underdone. If your food is thicker,
you may want to start at medium-high heat, and then reduce
the temperature to fi nish.
The hot oil or fat in the pan draws moisture out of the food’s surface,
and as the moisture dissipates, the exterior of the food becomes
crisp and crunchy—the ultimate goal for fried delights. If the oil is not
hot enough, it will not be able to adequately draw the moisture out,
resulting in a soggy mess. It is important not to overcrowd the pan—this
ensures the temperature stays hot and food does not stick together.
USED FOR:
– Breaded foods
– Thin, tender proteins, like fi sh fi llets, pork chops, or tofu
– Fritters
– Eggs
– Hot sandwiches, like the Monte Cristo
– Dumplings
Use your oven’s Dehydrate Mode to create the dry environment
required to keep fried foods warm and crisp.
Quick tip: Keep it crisp
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TECHNIQUES Panfry