Schnitzel

Ingredients

• 4 boneless pork chops, about 1/2 inch thick
• kosher salt and freshly ground black pepper
• 2 1/2 cups panko bread crumbs
• 2 tsp garlic powder
• 1 tsp paprika
• 4 tbsp extra-virgin olive oil
• 3 tbsp salted butter
• 1 lemon, sliced
• 1 head broccoli, cut into florets
• fresh thyme leaves, for serving
• flaky sea salt, for serving

Directions

1. 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 pork chops.
2. Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add 2 of the 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 pork chops.
3. 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.
4. Place the broccoli in the same skillet and season with salt and pepper. Cook until the broccoli is charred on the edges and tender, about 5 minutes. Remove from the heat.
5. Serve each schnitzel with broccoli, lemon slices, fresh thyme leaves, and a sprinkle of flaky salt.