Sunny Anderson's Easy Lemon and Thyme Schnitzel | The Kitchen | Food Network

This crispy, lemony pork schnitzel brings Sunny right back to her days of living in Germany!
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Sunny's Easy Lemon and Thyme Schnitzel
RECIPE COURTESY OF SUNNY ANDERSON
Level: Intermediate
Total: 40 min
Active: 35 min
Yield: 2 servings

Ingredients

Dredging Station:
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

Pork:
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

Directions

Special equipment: a candy or deep-fry thermometer

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.

Cook’s Note
Sunny's Schnitzel pairs well with Sunny's Tangy Potato Salad, Sunny's Scallion Spaetzle or Sunny's Lemon-Thyme Spaetzle.


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Sunny Anderson's Easy Lemon and Thyme Schnitzel | The Kitchen | Food Network
https://www.youtube.com/watch?v=wAzC0k-IkZg