Pork schnitzel

Ingredients

• 4 kaiser rolls, 12 slices hearty sandwich bread, or 12 oz plain bread crumbs (about 3 cups / 340g)
• 4 boneless, center-cut pork loin chops (1/2-inch thick; 4–5 oz each), trimmed
• Kosher salt and black pepper
• 2 cups (280g) all-purpose flour
• 4 to 5 large eggs, beaten
• 1/4 cup (60ml) 80-proof vodka (see Note)
• 2 pounds lard or clarified butter, or 1 quart oil
• Lemon wedges, lingonberry jam, or cranberry sauce, for serving

Instructions

1. 1

   Dry the bread: Cut the bread into ½- to 1-inch cubes (crusts included) and spread in a single layer on a baking sheet. Let dry overnight at room temperature, or place in the Wonder Oven Pro at 200°F (95°C) on Bake, turning occasionally, until completely dry but not browned.

2. 2

   Make breadcrumbs: Transfer the dried bread to a food processor or mini chopper. Process until as fine as possible, about 1 minute. Sift through a fine-mesh strainer into a bowl. Discard the coarse crumbs or re-process and sift again.

3. 3

   Pound the cutlets: Place each pork chop between two sheets of parchment paper or inside a heavy-duty zip-top bag. Using a mallet or the bottom of a heavy skillet, gently pound the meat, especially the thicker parts, until it reaches about ⅛-inch thickness and four times the original surface area. Avoid tearing. Transfer to a plate and season lightly with salt and pepper.

4. 4

   Set up breading station: Set up four rimmed baking sheets or dishes. a. First: Empty (for initial vodka brushing) b. Second: Flour c. Third: Beaten eggs d. Fourth: Breadcrumbs Nearby, have: a small bowl with vodka, a pastry brush, a kitchen towel, a timer, paper towels, a slotted spatula or fork, a rack set over a sheet pan, and a fine-mesh fat skimmer.

5. 5

   Heat the fat: In the Large Always Pan Pro, heat lard, clarified butter, or oil to 375–400°F (190–200°C). Adjust heat as needed to maintain temperature throughout frying.

6. 6

   Bread the cutlets: Working one at a time –a. Place cutlet on the empty baking sheet and brush both sides lightly with vodka.b. Transfer to flour and shake the sheet gently. Flip to coat both sides. Shake off excess flour.c. Move to the eggs. Flip once, drain excess, and ensure complete coverage.d. Place in breadcrumbs. Scoop crumbs over the top to fully cover. Flip and repeat. Do not press on the cutlet. Shake off excess gently.

7. 7

   Fry the cutlets: Carefully lay the breaded cutlet in the hot fat, starting near you and laying it away to avoid splashes. Immediately start swirling the pan so hot fat washes over the top of the cutlet for 30 seconds. Flip carefully and continue swirling until puffed, golden brown, and crisp—about 1 to 1½ minutes total.

8. 8

   Drain and keep warm: Transfer to a paper towel-lined plate and blot gently. Move to the rack set over a sheet pan and keep warm in the oven. Skim off foam and stray crumbs from the fat between batches.

9. 9

   Repeat: Reheat the fat as needed and repeat Steps 6–8 for the remaining cutlets.

10. 10

    Serve hot with lemon wedges, lingonberry jam, or cranberry sauce on the side.