Pork Sch­nitzel Meat­balls

SERVES 6 TO 8 AS A STARTER OR 4 AS AN EN­TRÉE

Rachael Ray Every Day - - Recipe Index -

Veg­etable or canola oil, for fry­ing (about 6 cups in a deep skil­let or 2 qt. in a table­top fryer) 11/4 cups dry bread­crumbs 1/4 cup whole milk 11/4 lb. ground pork About 3 tbsp. grated onion with juices Salt nad rfeshly ground black pep­per 2 large eggs plus 1 large

egg yolk 1/4 cup fresh flat- leaf pars­ley

tops, finely chopped 1 tbsp. fresh lemon zest or

about 1 tsp. dried lemon zest 1 tsp. (about 1/3 palm­ful)

dried thyme 1/2 tsp. ground white pep­per About /18 stp. rfeshly grated nut­meg 1 cup flour Flaky sea salt, cor­ni­chons, lemon wedges, and 1/2 cup Di­jon mus­tard (smooth or grainy), for serv­ing

■ In a large deep skil­let or a table­top fryer, pre­heat the oil to 360°. Pre­heat the oven to 250°. Set a wire rack in­side a bak­ing sheet. ■ In a medium bowl, mix 1/4 cup bread­crumbs and the milk. Let stand un­til the crumbs soften, 3 to 5 min­utes. Add the pork and onion with juices. Sea­son with salt and pep­per. Mix in the egg yolk, half the pars­ley, the lemon zest, thyme, white pep­per, and nut­meg. Roll the mix­ture into balls about the size of a large wal­nut. ■ In a shal­low bowl, place the flour. In a sec­ond shal­low bowl, beat the 2 eggs. In a third shal­low bowl, add the re­main­ing 1 cup bread­crumbs. ■ Work­ing in batches, roll the meat­balls in the flour; coat with the eggs and then the bread­crumbs, press­ing gen­tly so the crumbs ad­here. Place on a sec­ond bak­ing sheet. Work­ing in batches of 7 to 8, fry the meat­balls, turn­ing once, un­til golden and cooked through, 3 to 4 min­utes per batch. Trans­fer to the wire rack in the bak­ing sheet. Sea­son with flaky salt. Place the bak­ing sheet in the oven to keep the meat­balls warm be­tween batches. ■ Ar­range the meat­balls on a plat­ter. Gar­nish with the re­main­ing pars­ley. Serve with cor­ni­chons, lemon wedges, and mus­tard.

A CUTLET YOU CAN EAT WITH­OUT A KNIFE AND FORK? GRAB IT! — RACH

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