Pounding the pork chops help this schnitzel cook quickly and evenly. This preparation comes from Pork Schnitzel a la Holstein (referring to the region of Germany where it originated) but Chef Rodney revealed a few of the secrets he uses to serve it up to his customers at his Toronto restaurant, Citizen. Prost!
Pork Schnitzel a la Citizen
4 pork chops: thick cut, bone in, chine off - ask your butcher
1 cup all purpose flour, for dredging
2 eggs, beaten
1/2 cup milk
1/3 cup oil
seasoned bread crumbs
salt and pepper to taste
8 anchovies, rinsed
6 tbsp unsalted butter
1 lemon, segmented and juice squeezed from middle
2 tbsp parsley, finely chopped
1 tsp capers, rinsed
1. Place the pork chop between two large pieces of plastic wrap. Using the flat side of a meat mallet, pound the meat to 1/4-inch thick, being careful not to make any tears in the meat.
2. Season the pork with salt and pepper.
3. Dredge in the flour, shake off excess. Dip into the egg wash and allow excess to drip off. Coat in the bread crumbs.
4. Meanwhile heat up the oil in a large skillet until very hot. Place the pork into the oil. Add small dot of butter.
5. Cook until golden brown, about 3 minutes. Flip and cook the same way. Remove and keep warm in the oven. Repeat until all are cooked.
6. In a separate, non-stick pan, cook eggs sunny side up and season with salt and pepper.
7. Place a cooked egg on top of each pork schnitzel, along with two anchovies each. In the same pan, brown rest of butter and add the lemon segments and juice from the lemon. Add the parsley and capers and pour the sauce over the entire platter.
Boiled New Potatoes with Bacon, Butter and Parsley
2 lb new potatoes
1 yellow onion, halved
1/4 lb diced bacon (or pancetta)
1 large red onion, diced
1/2 cup sherry vinegar
2 tbsp grainy mustard
2/3 cup olive oil
4 green onions, thinly sliced
2 tbsp parsley, chopped
salt and pepper to taste
1. Place potatoes in a large pot with the onion and cover with cold water. Cook until tender (test using the tip of a sharp knife or a wooden skewer). Once done, drain the potatoes, discard the onion and put the potatoes in a large bowl.
2. While the potatoes are boiling, heat a large saute pan. Add the bacon and cook over a medium-high heat until crisp. Remove the bacon with a slotted spoon and drain on paper towel, reserving as much of the rendered bacon fat as possible in the pan. Keep the heat medium-high and add the diced red onion to the pan, cook until soft, about 3 to 4 minutes -- stirring assertively to scrape up any tasty brown bits. Add the vinegar and mustard and cook for one more minutes. Set aside.
3. To assemble: add the hot dressing to the potatoes and toss gently to coat. Season again with salt and pepper, to taste. Add bacon, olive oil, green onions and parsley and gently fold in until well distributed over the potatoes.