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Total Time
45 minutes (plus 2 hours for resting)
At Ladder 4 Wine Bar in Detroit, MI—one of ourBest New Restaurants of 2023—chef John Yelinek bucks tradition by making schnitzel with thick bone-in pork chops rather than the more classic thinly pounded cutlet. It’s a deliberate choice that increases the ratio of meat to breading while showcasing good locally sourced pork. Chilling the generously seasoned chops for an extended period of time allows the meat to slowly dry-brine within its panko shell, better regulating how it cooks. The breading is such an effective insulator, it’s imperative to remove the chops far ahead of being done, allowing for residual heat to do the rest of the cooking.
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What you’ll need
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Deep-Fry Thermometer
$29 $16 At Amazon
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1 Quart Glass Jar
$13 At 32-Ounce Mason Jar
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Instant-Read Thermometer
$35 At Thermoworks
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Dutch Oven
$80 At Amazon
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Benriner Mandoline Slicer
$80 At Amazon
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Wire Cooling Rack
$17 At Bon Appétit Market
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French Wire Whisk
$18 At Amazon
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Stainless Steel Mixing Bowls, Set of 6
$20 At Amazon
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Small Saucepan
$155 At Amazon
Ingredients
4 servings
Pickled Fennel
Pork and Assembly
Special Equipment
Pickled Fennel
Step 1
Heat1 bay leaf,1 cup distilled white vinegar,⅓ cup sugar,1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt,1 tsp. black peppercorns,1 tsp. coriander seeds, and1 tsp. fennel seedsin a small saucepan over medium, stirring occasionally, until sugar and salt are dissolved, about 4 minutes. Remove from heat and stir in ½ cup cold water.
Step 2
Place1 large fennel bulb, halved, cored, very thinly sliced, in jar and pour lukewarm pickling liquid over. Seal jar and chill at least 4 hours.
Do Ahead:Fennel can be pickled 3 days ahead. Keep chilled.
Pork and Assembly
Step 3
Place2 cups pankoin a large resealable plastic bag, seal, and crush to fine crumbs with a rolling pin.
Step 4
Whisk panko,½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and½ tsp. freshly ground pepperin a shallow bowl. Whisk2 large eggs,½ cup buttermilk, and2 Tbsp. green pepper hot saucein another shallow bowl. Whisk½ cup all-purpose flour,½ tsp. freshly grated nutmeg,½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and remaining½ tsp. freshly ground pepperin a third shallow bowl.
Step 5
Seasontwo 1"–1½"-thick bone-in pork rib chops (about 1½ lb.)on all sides with3 tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt. Working one at a time and making sure chops (including bone) are fully coated, dredge chops in flour mixture, shaking off excess, then dip in egg mixture, letting excess drip back into bowl. Dredge in panko mixture, pressing firmly to adhere. Transfer to a platter and chill, uncovered, at least 2 hours.
Step 6
Pourvegetable oilinto a medium Dutch oven or other heavy pot to come 2"–3" up sides; fit with thermometer. Heat oil over medium until thermometer registers 325°. Working in 2 batches, fry pork chops, turning often with tongs and adjusting heat as needed to maintain oil temperature at 300°, until golden brown and an instant-read thermometer inserted into the thickest part of chops registers 125° (internal temperature should climb to 145° as they rest), 12–15 minutes. Transfer to a wire rack set inside a rimmed baking sheet and let rest 15 minutes.
Step 7
Drain pickled fennel and transfer to a small bowl. Add1 cup coarsely chopped dill, chives, and/or parsley, drizzle withextra-virgin olive oil, and toss to combine. Taste fennel salad and season with salt if needed.
Step 8
To serve, carve meat away from bones and slice against the grain ½" thick. Arrange on a platter or divide among plates; mound fennel salad alongside.
Do Ahead:Pork chops can be breaded 12 hours ahead. Keep chilled.
