how to schnitzel anything
bone-in pork chop schnitzel for one with a sexy snow pea, spring garlic, green goddess salad
Jack’s been traveling a ton for work recently which means a lot of weeknights have been spent cooking for one. And let me just say… girls… I finally getttttt the plight of cooking for one!!! It’s a pain!
One tip I’ve really come to appreciate is how useful the butcher shop can be when cooking for one. You can buy smaller quantities and get exactly what you need—nothing more, nothing wasted. No oversized packs of chicken with three giant breasts when you only need one.
I stopped in at Marlow & Daughters after an appointment I had in Williamsburg just to peruse and these glorious bone-in pork chops caught my eye… and suddenly the word ~schnitzel~ floated into my brain. “Oh, Yes” I thought, “these will do just fine.”
Bone-in chops certainly aren’t required for this recipe, but they certainly add to the drama (and flavor!) of it all. You can also sub for chicken and fry up some cutlets if that’s more your speed.
I asked the butcher if she could kindly pound the chop nice and thin for me, explaining that I planned to bread it and fry it. When chatting with a butcher, I like to give an instruction (“pound it”) and mention how I plan to prepare the cut at home because sometimes the butcher can give further recommendations for how they can prepare it. Like this time, she said “let me trim off some of that fat cap for you too.” Perfect!
The salad came together from goodies found in my latest spring market haul: spring garlic (more mild, so I like to slice it raw and add it to salads like this!), scallions, purple snow peas, watermelon radish, cucumbers and some spicy arugula. I made a green goddess dressing with lots of garlic, parsley, lemon, and buttermilk and mannnnnn was this a hit (for me. audience of one over here). Feel free to mix and match with any of the herby, oniony, green and leafy things you find at your own local market.
Happy schnitzeling my friends.
bone-in pork schnitzel with spring pea salad
What you need
for the schnitzel
1 bone-in pork chop, pounded 1/4 to 1/2 inch thick
