Recipe by Damon Lee Fowler, featuring
Salt Table Halle & Savannah Blend
Refined schnitzel is made with veal, but schwein (pork) schnitzel, made from the loin or tenderloin, is a fraction of the cost of veal, and for my money, far more flavorful. You may also use boneless chicken breast cutlets. The Salt Table’s Halle & Savannah Blend, made with Germany’s own Halle salt, is the perfect seasoning for this classic dish.
- 1 pork tenderloin, about 1-to-1¼ pounds, or 4 large veal scaloppine or boneless chicken breast
- The Salt Table Halle & Savannah Blend in the Grinder
- About ½ cup flour, spread on a plate
- 2 large eggs, lightly beaten in a soup plate
- About 1 cup Panko or dry bread crumbs, generously seasoned with several grindings of Halle & Savannah Blen and spread on a soup plate
- About 1 cup clarified butter or 4 tablespoons unsalted butter and olive or vegetable oil
- 2 lemons, cut into wedges
How to make it:
- Trim the tenderloin, removing the silver-skin and fat. Cut the thickest part of the center crosswise into 4 equal rounds 1¼-inches thick. Set aside the ends for another use. Put the 4 center cuts round side up on a sheet of plastic wrap spread over a sturdy work surface. Lay a second sheet of wrap over them and lightly pound them out to a little less than ¼-inch thick. If using veal, lightly pound them out to a uniform thinness of less than ¼-inch. If using chicken, split them in half horizontally before pounding them out, taking care not to be too vigorous with the pounding. Generously grind the seasoning blend over both sides of the cutlets.
- Dust them with flour, coating both sides, and gently shake off the excess. One at a time, dip them in the egg, coating both sides and allowing the excess egg to flow back into the bowl, then lay the cutlet on the crumbs, turning and patting to coat both sides. Put the breaded cutlets on a clean, dry plate or wire cooling rack and them let stand 30 minutes to allow the breading to set. Position a rack in the upper third of the oven and preheat it to 200° F. or the warm setting.
- Over medium heat, melt enough clarified butter (or the unsalted butter and enough oil) to cover the bottom of heavy-bottomed skillet by at about ¼-inch. When it’s hot, raise the heat to medium-high and put in enough cutlets to fill the pan without crowding. Fry until the bottoms are golden brown, about 2-3 minutes. Turn and brown the second side, about 2 minutes longer. Remove them from the pan to a wire cooling rack and keep warm in the oven while the remaining cutlets fry. Serve hot with lemon.