POUNDED PORK SCHNITZEL - Roy Choi

 POUNDED PORK SCHNITZEL

I make a mean schnitzel, and now so can you.

SERVES 4 TO 6

Four to six 5-ounce pieces boneless pork shoulder, pounded between sheets of plastic wrap into steaks about ¼ inch thick

Salt and freshly ground black pepper

About 1 cup vegetable oil

BREADING

1 cup all-purpose flour

2 eggs, beaten

1 cup panko bread crumbs

ARUGULA SALAD

3 cups wild arugula

1 lemon

Salt and freshly ground black pepper

Really good extra virgin olive oil

Line a few plates or a cookie sheet with paper towels.

Season the pork steaks with salt and pepper.

Set out the flour, eggs, and panko in three separate shallow bowls, in that order.

Place the pork steaks one by one in the flour, dusting them all over. Then dip them in the eggs (coating them thoroughly), and then in the panko (coating them thoroughly), making sure to pat down the crust. Place the pork on a wire rack on top of a sheet pan and let it rest for a few minutes.

Place a large skillet over medium heat and, while it’s heating up, add enough vegetable oil to the pan to come about a quarter of the way up. When the oil is just under smoking hot, add the schnitzel and then constantly move it around, shaking the pan to swirl the oil over, around, and on top of the pork. This little bit of wrist action will create a perfect crust.

When the pork is golden brown, flip it over and repeat the swirling action. You should see a froth form—a sign you’re on the road to a job well done.

Once lightly browned on all sides, transfer the pork to the paper-towel-lined plates or cookie sheet and season with salt and pepper.

Toss the arugula with a squeeze of the lemon, some salt and pepper, and some olive oil, all to taste.

Move the schnitzels to a large platter and cover with the arugula salad. Drizzle some olive oil all over.

SMILE.