JB’s French Pork Schnitzel

⬇️ Recipe ⬇️ or PRINT: https://www.recipetineats.com/french-pork-schnitzel-recipe/

Hi everyone, it’s Chef JB here. Adding “French” in front of something doesn’t always make it better… but it really helps! These schnitzels are no exceptions.☺️ Done the classic way with a small French upgrade: Herbes de Provence, a traditional herb blend from South of France, mixed into the breadcrumbs. Let’s go!

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French Pork Schnitzel
Serves 4

4 pork steaks or chops (125g to 150g / 4.4oz to 5.3oz each)
3/4 tsp cooking salt / kosher salt
1/2 tsp black pepper
CRUMBING AND COOKING:
1/3 cup (50g) plain flour / all-purpose flour
2 eggs, lightly whisked, from large eggs (55g / 2oz each in shell)
1 ½ cup (90g) panko breadcrumbs
3 tbsp Herbes de Provence
½ cup (125ml) vegetable oil, or any other neutral flavoured oil
TO FINISH:
1 lemon, cut into wedges
sea salt flakes
HERBES DE PROVENCE:
4 tsp dried thyme
3 tsp dried rosemary
1 1/4 tsp dried marjoram, sub with more thyme or rosemary
3/4 tsp dried oregano

1.Preheat the oven to 70°C / 160°F (all ovens).
2.Place the pork between two sheets of baking paper or freezer bags. Pound with a meat mallet until evenly 0.5 cm / 0.2 inch thick.
3.Season both sides with salt and pepper.
4.Coat pork in flour, shake off excess. Dip in egg and let excess drip off. Press into the breadcrumb mixture so it sticks well. Transfer on a tray.
5.Heat oil in a frying pan over medium-high heat. When hot, add 2 schnitzels. Cook 2 minutes until golden. Flip and cook the other side 2 minutes. Transfer to a rack over a tray and place in the warm oven. Repeat with the remaining schnitzels.
6.Let the schnitzels rest on the rack on the counter for 2 minutes before serving with a fresh squeeze of lemon juice and a sprinkle of salt flakes.

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