1. Trim and cut your pork loin, removing silver skin but leaving 80% of the fat on it. If using a boneless butt, cut your pieces normally. Alternatively you can buy boneless center chop pieces from your local grocery store or butcher. You are looking to have your pork cutlets about 1 “ thick.
2. Using your meat mallet or tenderizer, pound out your pork pieces evenly from 1” to ¼-½ “ in height. Use a controlled hammering technique while tenderizing. You want to spread the pork thinner, not hit a hole through it.
3. Set up your breading station. You will need 3 stainless steel bowls, or three stainless steel roasting/drip pans.
In the first pan, seasoned flour, in the second your eggs mixed with water - this will stretch the eggs and ensure you do not get too thick of a coating. In the third pan you will need your bread crumbs.
**IMPORTANT**
When breading food using the 3 stage method it is important to ensure you keep your hands separate. One hand only dry ingredients, the other hand, only wet ingredients. This will keep your batter cleaner, and your hands cleaner ultimately giving you a better finished product.
4. Once you have your schnitzel breaded, ensure you cover the plancha with high smoke point oil and allow it to heat up for 30 seconds - 1 minute. Then place your cutlets on the plancha with minimum 1 “ between each piece.
5. Close the lid, set a timer for 3 minutes and flip the schnitzel over and repeat. Depending on thickness and preferred doneness always check your schnitzel with a digital instant read thermometer. After each turn season with a light sprinkle of kosher salt and black pepper.
6. Schnitzel is done when the internal temperature reaches 145 ° F or 73 ° C the schnitzel is done cooking. Rest your schnitzel on a cutting board or roasting pan for 2 minutes, serve with sauerkraut and a slice of lemon.
