Bertolli

Milwaukee Pork Recipe List

Rumpus Room

1030 North Water Street, Milwaukee, WI 53202
414-292-0100

Pork Schnitzel

Serves 1

Ingredients for Pork Schnitzel

1 8 oz Pork Chop, bone-in
Oil
Butter

Ingredients for the Breading

2 cups All-Purpose Flour
3 cups Bread Crumbs
½ cup Grated Parmesan Cheese
1 tbsp Salt
4 large Eggs

Ingredients for Lemon Vinaigrette

½ cup fresh squeezed Lemon Juice
1½ cups Extra Virgin Olive Oil
1 Shallot
1 tsp Salt

Method for Vinaigrette

• Finely dice the shallot and let sit with lemon juice and salt for roughly five minutes, then slowly add the olive oil while whisking.

Method for the Breading

• Mix the cheese, bread crumbs and salt together, as this will be the final dredging mixture.

Method for Pork Schnitzel

• Start with an 8oz bone-in chop, roughly ½ inch thick, cover with plastic, and begin to hammer the chop outwards from the bone, until roughly ¼ inch thick.
• Once the chop is pressed, dredge the chop first in flour, then the whipped eggs, then the breadcrumb-parmesan mixture.
• Sauté the breaded chop over medium heat in half oil and half butter, until golden brown. Place the sauté pan in the oven at 350° for 4-5 minutes.
• Serve the pork chop with an arugula salad mixed with shavings of cremini mushrooms and Gouda cheese, tossed in simple lemon vinaigrette. Garnish with a fried egg and a lemon wedge.

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