There are times when you are pondering of indulging in a sinful fried delight without overdoing it. Well , I have got the perfect solution for you! This schnitzel provides you with the fried goodness, but at the same time is not greasy but rather a light crunchy delight well complimented with the tang delivered by the roasted corn salsa.The word Schnitzel unsurprisingly comes from the word “Schnitz” which means a thin slice or a cut in German.
This dish pays a homage to the classic Wiener Schnitzel, the Austrian national dish which dates as far back as the 19th century! The classic Wiener schnitzel uses veal and a breaded crust. One can make this dish with either veal or pork, I chose pork as it was more readily available, but feel free to use veal. This particular schnitzel is lentil crusted instead of using breadcrumbs as it adds an extra level of crunch to compliment the moist texture of the pork.It is served with a tangy roasted corn salsa which serves as a perfect accompaniment to this dish. This dish is best enjoyed with a spritzer.
For the Pork
- 2 boneless pork loin chops
- 1 lemon
- 1 teaspoon Togarashi
- Sea Salt (2 teaspoon) , White Pepper(1/2 teaspoon) and Paprika (1/2 teaspoon) to season .
- 1 cup red lentils
- 2 eggs .
- 1/3 rd cup all purpose flour
- Canola oil
For the Corn Salsa
- 1 sweet corn
- 1 Fresh red sweet pepper
- 1 red chilli
- 1/2 teaspoon sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 lime
- Cilantro to garnish
1. Using a food processor grind the lentils till they become powdery like a flour and set it aside on a plate.
2. Using a mallet or the bottom end of a frying pan ( if you don’t have a mallet) , flatten the pork chops by beating it in between two sheets of waxed paper till about 1/8 inch thick. Season the two cutlets with 1 teaspoon salt, paprika and white pepper.
3. Season flour with remaining 1 teaspoon salt and togarashi. Beat eggs separately to prepare the egg wash.
4. Dip the pork cutlets into the seasoned flour, shake off excess and then dip in the beaten eggs and then into the powdered red lentil flour.
5. Fill about a quarter of your frying pan in oil and let it heat till around 340 F. Gently place the pork cutlets in the oil and fry for approximately 3 minutes a side or till golden brown. Set aside and let it rest for at least 4 minutes.
6. Remove corn ears and brush lightly with oil and grill turning every few minutes till golden color with few spots of char develop. Let it cool and then cut off the kernels.
7. Slice the red peppers and chilli, add it to the corn with the salt sugar and black pepper .Sprinkle lime juice and toss the salsa. Garnish with cilantro.
8. Plate the pork cutlets with the roasted corn salsa and garnish with a lemon as shown in the picture.