Schnitzel

🥘 Ingredients

• all-purpose flour
  2 c
• boneless, center-cut pork loin chops
  4
• clarified butter
  2 lb
• cranberry sauce
• hearty sandwich bread
  12 slices
• kaiser rolls
  4
• lard
  2 lb
• large eggs
  4 to 5
• lemon wedges
• lingonberry jam
• oil
  4 c
• pepper
• salt
• store-bought plain bread crumbs
  12 oz
• vodka
  4 tbsp

🍳 Cookware

• food processor
• fine-mesh strainer
• bowl
• flat mallet
• skillet
• oven
• small bowl
• large wok
• dutch oven
• deep, steep-walled sauté pan
• instant-read thermometer
• cooling rack

1. 1

   Place kaiser rolls , hearty sandwich bread , or store-bought plain bread crumbs (about 3 cups/340 grams) into a food processor .

   kaiser rolls: 4, hearty sandwich bread: 12 slices, store-bought plain bread crumbs: 12 oz
2. 2

   Process until as fine as possible. ⏱️ 1 minute
3. 3

   Transfer the bread crumbs to a fine-mesh strainer set over a bowl .
4. 4

   Sift the fine crumbs into the bowl.
5. 5

   Place boneless, center-cut pork loin chops , about 1/2-inch thick (4 to 5 ounces each), fat mostly trimmed, between two sheets of parchment paper.

   boneless, center-cut pork loin chops: 4
6. 6

   Pound with a flat mallet or the bottom of a skillet .
7. 7

   Transfer the pork to a plate.
8. 8

   Season with salt and pepper .

   salt, pepper
9. 9

   Heat oven to 225 degrees.
10. 10

    Place all-purpose flour onto a rimmed baking sheet.

    all-purpose flour: 2 c
11. 11

    Beat large eggs with a fork and place onto a rimmed baking sheet.

    large eggs: 4 to 5
12. 12

    Place the bread crumbs onto a rimmed baking sheet.
13. 13

    Add vodka to a small bowl .

    vodka: 4 tbsp
14. 14

    Heat lard or clarified butter , or oil , in a large wok , dutch oven , or deep, steep-walled sauté pan over medium-high heat until it registers 375 to 400 degrees on an instant-read thermometer .

    lard: 2 lb, clarified butter: 2 lb, oil: 4 c
15. 15

    Place a pork cutlet onto an empty rimmed baking sheet.
16. 16

    Brush the cutlet with vodka.
17. 17

    Transfer the cutlet to the flour.
18. 18

    Flip and coat the other side.
19. 19

    Transfer the cutlet to the eggs.
20. 20

    Flip and coat the other side.
21. 21

    Transfer the cutlet to the bread crumbs.
22. 22

    Flip and coat the other side.
23. 23

    Carefully lay the cutlet into the hot fat.
24. 24

    Swirl the pan for 30 seconds.
25. 25

    Flip the cutlet.
26. 26

    Cook until golden brown and crisp. ⏱️ 1 to 1 1/2 minutes
27. 27

    Transfer the cutlet to a paper towel-lined plate.
28. 28

    Transfer to a cooling rack set in a rimmed sheet pan and place into the oven.
29. 29

    Skim off the foam and remove stray bread crumbs from the fat.
30. 30

    Repeat for the remaining cutlets.
31. 31

    Serve immediately with lemon wedges , lingonberry jam , or cranberry sauce .

    lemon wedges, lingonberry jam, cranberry sauce