Name: Pork Schnitzel
Yield: Serves 6
Cuisine: Italian
Ingredients: 3 tablespoons finely chopped fresh flat-leaf parsley, plus 10 whole leaves; 3 cups (240 g) panko; 6 slices lemon, plus lemon wedges for serving; 6 sprigs rosemary; 2 to 3 tablespoons unsalted butter; 12 cloves garlic, peeled and smashed; Kosher salt; ¼ to ½ cup (60 to 120 ml) extra-virgin olive oil; 12 fresh basil leaves, torn; Spaetzle, or grain of your choice, for serving; 1 cup (130 g) cornstarch; 1 to 2 teaspoons finely chopped Calabrian chile; 4 large eggs; 2 tablespoons finely chopped fresh oregano; ¼ cup (25 g) finely grated Parmigiano-Reggiano cheese; 6 (7-ounce/200 g) pork loins

Preparation info

Serves
6

Difficulty
Easy

Appears in

Peace, Love, and Pasta

By Scott Conant

Published 2021

About

In 1992, I left the States for an internship not in Italy, but in Germany, at the Hotel Bayerischer Hof in Munich. I knew nothing about Germany or German cooking, but the internship paid, and I figured it was closer to Italy than New York was. It was a challenging—and fascinating—time to be in Germany (the Berlin Wall had come down just two years before), and the restaurant kitchen was a microcosm of the era, a real melting pot of tensions and grievances and the uneasiness of change. (Not t