PORK SCHNITZEL

Brine Mixture

1 cup warm-hot water

2 -3 cups ice cold water

1 tablespoon Kosher salt
1 tablespoon granulated sugar

Ingredients

5 pork chops

  1 1/2 cups all-purpose flour

Kosher salt and freshly ground black pepper
2 large eggs
1/2 cup milk
1 sleeve of Ritz crackers (processed into crumbs)

2 cups plain dried bread crumbs

¼ cup extra-virgin olive oil
2 tablespoons butter

3 sprigs thyme
Lemon wedges

Directions

Begin by adding the salt and sugar to the warm water until they dissolve, let sit until room temperature and add the cold water and the pork chops. Allow to sit from 1 hour or as long as over night in the fridge. This process will help make the chops moist and juicy.

Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the crackers & bread crumbs in a third dish and again season with salt and pepper. Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating. Placing the breaded pork chops on a sheet of waxed paper and place in the fridge until ready to fry 10-20mins.

Heat oil and butter in large nonstick skillet over medium-high heat. Add the thyme sprigs and let it fry for about 1 minute to infuse the oil. Remove the thyme sprig and reserve. Gently place the pork chops into the pan and cook until golden brown and crispy, about 3-5 minutes per side. Remove to paper towels to drain. Season with salt and transfer to a serving platter while still hot. Garnish with lemon wedges and the fried thyme sprigs.