Kevin Dundon's simple pork schnitzel: Today

Method

1. In a large bowl, mix the breadcrumbs with some salt and pepper.
2. In second bowl, mix the eggs with a little milk and pich of cayenne pepper to achieve a coating consistency.
3. In a third bowl, prepare some seasoned flour by adding a little salt and pepper to plain flour and some baking powder if desired.
4. Place the pork chops in-between 2 parchment paper. Using a meat hammer, or alternatively a large rolling pin beat and bash the chops until very thin or about 2-3 mm thick.
5. Next, dip the pork pieces in the seasoned flour first, then in the egg wash mixture and finally in the breadcrumbs mixture. Keep each prepared chops on a tray sprinkled with extra breadcrumb to avoid the coating sticking on the tray.
6. Heat a large pan, over low heat and add a little oil and half of the butter to the pan. The low heat will help cook the piece of pork without burning the breadcrumb coating.
7. Pan fry the pork chops on both side for 2 minutes over medium low heat until golden brown and cooked through.
8. At the last minutes, add the rest of the butter and let the butter foam. Using the spoon, baste the chops with the foaming butter.
9. Alternatively, if the pan is too small to fit all the pork chops like me in the pan, sear one or two at the time on the pan, cooking both side of each pork chop for 2 minutes then transfer on a baking tray. Add the butter in with the last chops and let it foam.
10. Once foaming, transfers with the other chops on the tray. Drizzle or spoon the butter over the chops and place in the oven for 8-12 minutes at 160˚C until cooked through.
11. In the meantime, in a second sauté pan, melt some butter or use the leftover brown butter from the cooking pork. Add the kale leaves, and a drizzle of water.
12. Simmer until wilted. Season with some salt and pepper and keep aside warm.
13. Serve with some mash potatoes and the wilted spinach.

Chef tips:
1. Pound evenly for tenderness:
Flattening the pork chops evenly (about 2–3 mm thick) ensures quick, even cooking and a tender result. If one side is thicker, it will stay undercooked while the crust may burn, even thickness is key to a perfect schnitzel.

2. Layer your coating for crispness:
Follow the classic sequence — flour → egg → breadcrumbs — and let the coated chops rest for 5–10 minutes before frying. This helps the coating adhere firmly, creating a golden, crunchy crust that will not fall off in the pan.

3. Butter-baste for flavour:
Add butter at the end of cooking and spoon the foaming butter over the schnitzels. This adds nutty, rich flavour and keeps the pork juicy. You can reuse this brown butter to sauté the kale for a delicious restaurant-style finish.