Ingredients
- 4 pork chops
- 1 green apple, chopped
- 3 tablespoon mustard
- 1 tablespoon fennel seeds
- 1 tablespoon celery seeds
- 1 tablespoon rye seeds
- 1/2 tablespoon black peppercorns
- 3 sprig thyme
- 3 sprig tarragon
- 1 tablespoon olive oil
- 2 tablespoon water
- 1/2 cup all-purpose flour
- 2 cup eggs
- 4 tablespoon milk or water
- 2 cup panko breadcrumbs
- 1/4 cup grape seed or canola oil
- 1/4 cup lemon slices for garnish
Preparation
Baking Directions:
Mix the green apple, mustard, fennel seeds, celery seeds, rye seeds, black peppercorns, thyme, tarragon, olive oil and water together into a marinade.
Place in either a vacuum-pack bag or a Ziploc.
Add the pork chops and vacuum or just seal the bag.
Allow to marinate for 4 to 24 hours.
Remove the pork from the marinade and place between two pieces of plastic wrap.
Pound with a meat mallet or hammer to 1/4 to 1/8 of an inch thick.
Cut small slits around edges to prevent curling.
Set out three dishes/bowls: one with the flour (seasoned with salt and pepper), another with the egg and milk whisked together, and the last with the panko breadcrumbs.
Heat a very large skillet with the oil set on medium-high heat.
Dredge the pork into the flour, then the egg mixture, then the breadcrumbs and then right into the hot oil.
You can probably only cook one pork chop at a time as they will be pretty big.
Cook for about 3 minutes on each side, remove and place on paper towels and into a 200-degree oven until all other pork schnitzels are cooked.
Serve with lemon slices.
