How to Make Crispy Pork Schnitzel

Internationally, schnitzel is most frequently served with lemon wedges (the acidity helps to cut the dish's characteristic fattiness), and in some Scandinavian countries, briny capers and anchovies are frequent accompaniments as well. Inspired by a trip to Chicago, I decided to add a similarly salty-sour component: Italian-American-style giardiniera. Here's how to make it at home. (Jenny Huang/)
While you can find jars of giardiniera in the condiment aisle at the grocery store, making your own is so worth the effort. Plus, it's customizable: while not traditional, our recipe calls for green olives, for an extra hit of umami. If you prefer a milder flavor, remove the seeds from the banana peppers, or leave them out entirely. For an extra-spicy version, leave the seeds in, and add a pinch or two of crushed red chile flakes to the brine. (Jenny Huang/)
For the most generous cutlets, start with thick, center-cut boneless pork chops, then pound them into thin, wide sheets. A meat tenderizer is ideal for this task, but a rolling pin or even a rubber mallet works great, too. To minimize cleanup, place the chops between two sheets of plastic wrap, or into a large, heavy-duty resealable plastic bag, before pounding. (Jenny Huang/)
From thick to thin: these pork chops are ready to be dredged. If you are concerned about noisy hammering (I’m looking at you, apartment dwellers), some butchers will take care of this step for you. This is also an easy step to complete ahead of time—freeze pounded cutlets flat and in a single layer for easy storage and convenient last-minute thawing. (Jenny Huang/)
Restaurants typically set up a flour, egg, and bread-crumb battering station using rectangular hotel pans. You can adapt this trick for the home kitchen—and dirty fewer dishes—by piling your dry ingredients on either end of a large rimmed baking sheet, with a bowl or small baking dish of egg set in the center. (Jenny Huang/)
Japanese panko bread crumbs fry up crispier than their Italian counterpart, and the addition of grated Parmesan adds an extra layer of richness and umami. Be sure to pat the crumbs firmly onto the pork to help them adhere. (Jenny Huang/)
These chops cook and crisp up quickly at medium to medium-high heat, so you can get away with frying in a flavorful olive oil, though clarified butter would also be delicious. (Jenny Huang/)
While any large skillet will get the job done, we prefer either copper-core stainless or heavy cast iron here for its excellent heat distribution. If you have a skillet that’s big enough to fry both chops, now is the time to break it out. Otherwise, fry them one at a time to avoid crowding the pan. And don’t worry, the thin cutlets cook in under 10 minutes, so you won’t have to keep the first one warm for long. (Jenny Huang/)
Present the fried pork chops whole, with scoops of giardiniera on top, and lemon wedges for squeezing. To serve, cut the meat into strips, tableside, and offer additional giardiniera on the side. See the full recipe <a href="https://www.saveur.com/pork-schnitzel-with-green-olive-giardiniera-recipe/">Pork Schnitzel with Green Olive Giardiniera</a> (Jenny Huang/)