A girlfriend of mine often gifts me cookbooks, and the most recent one was Half Baked Harvest. I was excited because I have followed Tieghan Gerard’s award-winning blog for years, but didn’t realize she had published not only this cookbook, in 2017, but also Super Simple, in 2019!
Honestly, I have to admit to being a bit skeptical when I first hear about cookbooks penned by young bloggers. It’s not that I don’t expect them to be talented in the kitchen, but it takes a lot to wow me. When you’ve been cooking regularly and professionally for close to 40 years, you’ve done a lot of cooking!
Plus I think traveling the world is such an important part of learning about food and cooking, and eating. Have these young folk, often moms of littles, traveled much? Out of their states? Out of their countries?
If I see quick and easy in titles, I usually pass on them. I don’t mind long ingredient lists, and even when I was busy cooking for my growing family, time wasn’t an important criteria. Creating nourishing food was, no matter how long it took.
Well, Half Baked Harvest was a wonderful surprise. The recipes are fun, not redundant, and the photos are beautiful while not being over-styled.
The recipe I chose to make is called Red’s Favorite Schnitzel, a dish named after Tieghan’s younger brother, which I think is adorable. Also, because I’ve never made schnitzel before. I ate it in Germany and Austria and never could learn to love it, so it was time to make it in my own kitchen.
Red’s Favorite Schnitzel
Printable recipe below
4 boneless pork chops, about 1/2” thick*
Kosher salt
Freshly ground pepper
2 1/2 cups panko
2 teaspoons garlic powder
1 teaspoon paprika (I used sweet)
4 tablespoons extra-virgin olive oil
3 tablespoons salted butter
1 lemon, sliced
Fresh thyme leaves
Flaky sea salt, for serving
Season the pork with salt and pepper.
In a shallow medium bowl, combine the panko, garlic powder, paprika, and a pinch each of salt and pepper.
Working with one chop at a time, press the pork into the panko, using your fist to pound the crumbs into the pork. Repeat with the remaining chops.
Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add 2 of the pork chops and cook until deep golden brown on both sides, 3 to 4 minutes per side. Transfer the schnitzel to a paper towel-lined plate to drain, and repeat the frying process with the remaining 2 chops.
Wipe the skillet clean and add the butter and lemon slices. Sear the lemon until golden on each side, about 1 minute per side. Remove the lemon from the skillet and add to the plate with the schnitzel.
Serve each schnitzel with lemon slices, fresh thyme leaves, and a sprinkle of flaky salt.
Look at how nice and tender these are?
I used thicker pork chops and, obviously, cooked them longer. I was just worried about thin pork chops overcooking. I’m not a “cutlet” gal!
I am definitely impressed with this recipe. My only changes were to include some white pepper and onion powder in the panko mix.
* I also used slightly thicker pork chops – they were more like 3/4” thick.
Red’s Pork Schnitzel
4 boneless pork chops, about 1/2” thick
Kosher salt
Freshly ground pepper
2 1/2 cups panko
2 teaspoons garlic powder
1 teaspoon paprika (I used sweet)
4 tablespoons extra-virgin olive oil
3 tablespoons salted butter
1 lemon, sliced
Fresh thyme leaves
Flaky sea salt, for serving
Season the pork with salt and pepper. Notice these chops are thicker.
In a shallow medium bowl, combine the panko, garlic powder, paprika, and a pinch each of salt and pepper.
Working with one chop at a time, press the pork into the panko, using your fist to pound the crumbs into the pork. Repeat with the remaining chops.
Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add 2 of the pork chops and cook until deep golden brown on both sides, 3 to 4 minutes per side. Transfer the schnitzel to a paper towel-lined plate to drain, and repeat the frying process with the remaining 2 chops.
Wipe the skillet clean and add the butter and lemon slices. Sear the lemon until golden on each side, about 1 minute per side. Remove the lemon from the skillet and add to the plate with the schnitzel.
Serve each schnitzel with lemon slices, fresh thyme leaves, and a sprinkle of flaky salt.