The Crispiest Pork Is Also the Simplest.
'No pounding, no dredging, no deep-frying at home. Just Alison Roman’s delicious crunchy pork chops, squeeze of lemon not optional.
Neighborhood restaurants occupy a very special place in my heart. These spots are not on any “hot” lists, the staff members are pleasant but generally indifferent to your presence, and the menus almost never change.
But none of that matters, because that’s not why you go. You go because you just can’t wash another skillet. You go because they have that one salad you’re always craving and tastes the same every single time. You go because it’s nice to have a place close by where you can sit and have a glass of wine and a crispy pork schnitzel all to yourself.
But maybe sometimes you don’t want to leave the house, and you’d like that crispy pork schnitzel to come to you. Or rather, I would like to bring that crispy pork schnitzel to you.
To be fair, my version is not technically schnitzel, and it’s not quite Milanese, either. I wouldn’t dare call it tonkatsu. The recipe is simply what it says it is, which is a pork chop that is very, very crispy. No pounding, no egg, no dipping, no dredging, no deep-frying. Just a thinly cut chop pressed into some store-bought bread crumbs and seared in a very hot, generously oiled skillet until it’s as golden brown as a graham cracker.'>>>
https://www.nytimes.com/2019/01/31/dining/pork-schnitzel-recipe.html?
