Pork Schnitzel and Corn Fritters

Two of our favorites for dinner. Crispy Pork Schnitzel and Corn Fritters

I made the Crispy Pork Schnitzel recipe from The Bold Appetite a couple of weeks ago. We both loved them so here were are again.

The fritters are a Jacques Pepin recipe. We get our corn from Cole's Farm Stand. The corn is picked about 100 feet from the stand. I am not sure how much longer they will be picking so we are trying to enjoy it while we can.

Crispy Pork Schnitzel

Ingredients-
5 thinly sliced pork cutlets
1 1/4 cup unseasoned panko bread crumbs
1 1/4 cup unseasoned Italian bread crumbs
1 large egg
1/2 cup all-purpose flour
oil

Method-
Set up your breading station: a bowl of flour, a bowl of beaten egg, and a combo of both breadcrumbs. 

Season each bowl with a heavy sprinkle of salt.

Coat each cutlet in flour, followed by the egg mixture, and finally, the breadcrumbs. Be sure to press the breadcrumbs in to ensure complete coverage before setting the breaded pork aside. Either cover and place in the refrigerator for later or move onto frying.

In a large, deep pan or skillet, add about 1/4 inch of oil and heat it to 350°F over medium-high heat. 

Fry the pork chops for 2-3 minutes on each side, or until they’re a light golden brown.

Once cooked through, remove the chops from the oil and place them on a paper towel-lined plate. 

Corn Fritters

Ingredients-
1/2 cup flour
1/4 tsp baking powder
1 cup sparkling water
1 cup shucked corn
vegetable oil

Method-
Mix the flour and baking powder in a bowl. Slowly add the sparkling water, only enough to make a batter.

Stir in the corn.

Heat oil in a sauté pan and add a spoonful of batter to the oil.

Let it sit for a few minutes, until you see bubbles on the top, then flip the patties and cook on the other side for about 2 minutes.

Put a baking rack to cook and season with salt as soon as they come out of the pan.

To see Jacques Pepin prepare this recipe, click here.