A spicy spin on a classic. We make schnitzels at least once a month! … now maybe we’ll be doing it more.
- 1-2 lbs pork loin
- 1/2 cup flour
- 3 eggs
- 2 1/2 cups panko bread crumbs
- 4 tbsp Big Cove Foods Hot Jerk spice blend, divided salt + pepper oil, grapeseed or vegetable
- 1 sprig of thyme
- 1 sprig of rosemary
- lemon wedges for serving
- 1 cup sour cream
- Zest of 1 lemon
- 2 oz Lemon Juice
- 1 tbsp pepper
- 1 jalapeno, chopped
- 1 garlic clove, chopped
- 1 tsp olive oil
To make the sauce, just mix ingredients together in a small bowl and set aside for serving.
Cut the pork width wise into 1 inch slices. Using a mallet, pound each pork slice down to 1/4″ thick. Season with salt and pepper on both sides.
Lay out 3 large shallow bowls. Fill one bowl with flour and season it with 1 tbsp Hot Jerk spice blend. Fill the second one with the eggs and whip with a pinch of salt and pepper. Fill the third with the panko bread crumbs and season with the remaining 3 tbsp of Hot Jerk spice blend.
Working with one piece at a time, coat the pork slice in the flour, shaking off any extra. Then dip it in the egg bowl, letting the extra drip off. Lastly, press it firmly in the bowl with the panko, evenly coating both sides. Lay on a plate and set aside while you do the rest.
Heat the oven to warm (175 f) and place a cooling rack on top of a baking sheet and put it in the oven.
Place a large frying pan on medium high heat with a generous splash of oil to coat the bottom of the pan, about 1/4 cup. Heat to a shimmer and add the herb sprigs until aromatic, 10-20 seconds. Remove with a slotted spoon and set aside for a second use.
Depending on the size of your pan, work with 1-2 pieces at a time being careful not to overcrowd the pan. Lay the pork down in the oil and cook until browned, then flip. The pork will cook quickly so you’re mainly looking for a nice crust. Make sure the internal temperature of the pork is 160 F. Remove and place on a paper towel just to blot excess oil and finally, lay on the baking sheet in the oven to keep warm as you work through the rest. If the oil starts to get low, add some more and use the herbs again to season the oil.
Serve with a lemon wedge.
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