PORK CHOP SCHNITZEL WITH PRETZEL CRUMBS

Makes: 4 servings

4 bone-in pork rib chops, about 1-inch thick and 8 ounces each, bones frenched Salt and freshly ground black pepper

3 cups flat pretzel crisps, about 4 ounces

1 cup panko (Japanese-style bread crumbs)

cup flour

2 large eggs

2 tablespoons milk or halfand-half

Peanut, expeller-pressed canola oil or safflower oil, for frying

Lemon wedges, for serving Sliced pickles, for serving Assorted mustards, for serving

1. Put one pork chop between two sheets of heavy plastic (I like to use a zippered food bag, cut into two pieces.) Use a meat mallet or small heavy skillet to pound the chop (avoiding the bone) to an even ½-inch thickness. Remove the plastic and set flattened chop on a baking sheet. Sprinkle both sides with salt and pepper. Repeat with remaining chops.

2. Put pretzels into a food processor or blender. Process with on/off turns until pulverized to fine crumbs. Add panko crumbs and process to mix together. Put into shallow bowl or pie plate.

3 Mix flour, teaspoon salt and freshly ground pepper to taste in a second shallow plate. Mix eggs, milk, teaspoon salt and pepper to taste in a third shallow dish.

a wire rack over a baking sheet.

5. Use a fork to lightly dredge each pork chop on both sides with flour mixture. Then dip the chop into eggs to coat well and let the excess egg drain back into the bowl. Then thoroughly dredge the chop in the crumb mixture to cover all sides completely. Put the coated chop onto the rack set over the baking sheet. Repeat to coat all the chops.

6. Let pork stand about 20 minutes at room temperature, or refrigerate uncovered up to several hours.

7. Just before serving, heat oven to 200 degrees. Have a paper towel-lined baking sheet ready.

8. Heat inch of oil in a very large cast-iron or nonstick skillet over medium heat. When the oil is hot enough to make the edge of a pork chop sizzle fiercely, add the pork chops in a single, uncrowded layer (usually

2 at a time). Cook over medium heat (do not let the oil smoke), without turning, until nicely golden on the bottom, about 3 minutes. Turn the pork and fry the second side until golden, about 2 minutes more. Remove to the prepared baking sheet and place in the oven. Repeat to cook remaining chops. Add more oil to the pan if needed to keep the ¼-inch oil level.

9. Serve with lemon wedges for squeezing over. Pass pickles and mustard.

Note: I put a fork into each bowl to use for the threestage dredging method to help coat the pork slices evenly with minimal mess.