My husband and I visited one of the coolest places I've ever been. Harbor Town is a part of what's known as Mud Island in Memphis, Tennessee. If you took Little Rock's Brodie Creek neighborhood filled with colonial style homes and added to it the "walkable" urban element of the River Market, then added to it the eclectic style of Hillcrest, then you would have this amazing community that we fell head over Louboutins with. We were captivated by the lush landscaping, the grand porches, and the magnificent balconies overlooking the riverfront.
I found my new favorite progressive grocery store called Miss Cordelia's in Harbor Town. You can also order from the counter and eat in if you'd like.
Cordelia's was like Little Rock's Terry's Finer Foods. They featured a lot of local products, an aspect that always gains my admiration. I'm the type of shopper who loves to take my time, ooh and ahh at everything. It's my favorite form of relaxation. My husband, on the other hand, prefers to get in, grab what you need, and head out. So as we discussed what we would make for dinner, I suggested a Milanese, which happened to be the very first post I ever made on this blog. What caught Jereme's eye was a package of butterflied pork chops, so he handed it to me and said, "Here, make it with these." So I made Pork Schnitzel. See how similar the culinary cultures are? I went from making an Italian dish to a German dish just by switching out the protein!
I started by cutting each butterflied pork chop in half, then I placed each half into a large plastic bag. You can use a rolling pin or the heavy end of a knife sharpener to pound the pork to 1/4 inch or 1/8 inch thickness.
Make a mixture of panko, parmesan, and chopped cilantro. Season with a little salt and pepper. Dredge the tenderized pork in egg, then the panko mixture, then let sit a minute. Heat the pan with a little butter and extra virgin olive oil.
While the first 2 cutlets are cooking, dredge the other 2 cutlets, then let them sit in the panko mixture. Cook each side 3 - 4 minutes each over medium high heat until they're done. The schnitzel is delicious served with baby arugula, cappellini pasta, and More than Gourmet White Wine Sauce. You can find the sauce at The Fresh Market. Squeeze some lemon over everything on the plate, cut up the cutlet, and mix everything all together.
- 2 thick pork chops, butterflied
- 1 egg, beaten
- 2 cups of panko bread crumbs
- 1/2 cup of parmesan
- 2 tablespoons of chopped cilantro
- 1 tbsp butter
- 2 tbsp extra virgin olive oil
- salt and pepper
- Cut each butterflied pork chop along the center to separate, then pound thinly inside a large plastic bag.
- Mix the panko, parmesan, and cilantro, then season with salt and pepper.
- Dredge the cutlet in a pan with the beaten egg, then dredge in the panko mixture to coat both sides. Repeat with the second cutlet.
- Heat a large pan with the butter and olive oil. When hot, in about 5 minutes, add the cutlets.
- While those cook, dredge the next 2 cutlets.
- Cook the cappellini pasta - it takes only 2 minutes in boiling water. Drain.
- Warm up the white wine sauce. Add some fresh lemon juice and a tablespoon of butter if you'd like.
- Cook the cutlets 3 to 4 minutes per side, then drain on a paper towel.
- Place everything on a plate together, and squeeze extra lemon or lime juice over the dish before enjoying.