4 boneless pork chops (pounded down to about 1/2” thick)
Kosher salt & Freshly ground pepper
2 1/2 cups panko
2 teaspoons garlic powder
1 teaspoon paprika
1/2 teaspoon dried oregano
4 tablespoons extra-virgin olive oil
3 tablespoons salted butter
1 lemon
Flaky sea salt, for serving
For Tonnato
7-8 ounces tuna packed in olive oil drained
2 Tbsp capers rinsed and drained (more for serving)
3 teaspoons anchovy paste
3 Tbsp lemon juice
1/2 cup extra virgin olive oil
1/2 cup mayonnaise (I used Kewpie Japanese mayo but any will do)
Kosher salt & freshly ground black pepper to taste
Instructions:
1) Combine all tonnato ingredients in a blender or food processor and blend until smooth. Choosing between 7 and 8 ounces of tuna is all about preference. I prefer my tonnato sauce slightly thicker and prefer using 8 ounces but both options will work wonderfully!
Adjust seasoning as needed. Thats it! Can be made ahead and stored in the fridge for about a week.
2) In a shallow medium bowl, combine the panko, garlic powder, paprika, oregano and a pinch of salt and pepper. Incorporate together and set aside.
Cover cutter board with plastic wrap, place pork on board and cover with more wrap. Using a mallet or heavy object, pound pork to 1/2" thickness. Repeat with remaining pork, replacing plastic if needed. Once pork is pounded into cutlets, working with one chop at a time, press into the panko mixture, using your fingers to press the crumbs into the pork. Repeat with the remaining chops.
Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add 2 of the pork chops and cook until deep golden brown on both sides, 3 to 4 minutes per side. Be careful not to overcook, the pork is quite thin and pork cooks quite fast to begin with.
Transfer the schnitzel to a paper towel-lined plate to drain, and repeat the frying process with the remaining 2 chops. As schnitzel comes out of pan, cover with squeeze of lemon and pinch of flakey salt.
To Serve: Place a large spoonful of tonnato sauce on plate and place pork on sauce. Top with capers. drizzle of olive oil and lemon wedges. I served this with a side salad of arugula and shaved Parmesan, lightly dressed with olive oil, white wine vinegar, salt and pepper. Enjoy!
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