SUNNY'S EASY LEMON AND THYME SCHNITZEL

Sunny's Easy Lemon and Thyme Schnitzel image

Provided by Sunny Anderson

Time 40m

Yield 2 servings

Number Of Ingredients 11

1 1/4 cups all-purpose flour
Kosher salt and freshly ground black pepper
1 tablespoon hot Hungarian paprika
3 large eggs
2 cups plain breadcrumbs
Zest of 2 lemons
1/4 cup gently chopped fresh thyme, lightly packed
Four 5-ounce pork cutlets, rolled thin between 2 sheets of parchment paper with a rolling pin, at room temperature
Kosher salt and freshly ground black pepper
Peanut, vegetable or canola oil, for frying
Lemon wedges, for spritzing

Steps:

For the dredging station: In 3 dishes, set up your dredging station; 1 cup flour, salt and pepper, and paprika in one, then beat the eggs with a splash of water and salt and pepper in the second dish. In the third dish, mix together with a fork the remaining 1/4 cup flour with the breadcrumbs, lemon zest, thyme, and salt and pepper.
For the pork: Sprinkle the cutlets with salt and pepper. Run each cutlet through your dredging station in this order: flour, egg and breading. Make sure to shake off excess between dips.
Fry the cutlets. Pour enough oil to measure 1 inch in your largest skillet and heat on medium-high until it registers 350 degrees F on a candy thermometer. Working in batches, place the cutlets in the oil and fry until golden and cooked through, 2 to 4 minutes per side, depending on thickness.
Serve with lemon wedges for spritzing.