D'Artagnan | Yield: about 20 small schnitzel
These little pork schnitzel cook up golden brown and satisfyingly crisp with the help of our duck fat. Serve them with a tart lemon and your favorite aioli.
- Lightly pound each slice of pork, until it’s about ¼ inch thick.
- In a shallow dish, beat eggs and Dijon. In a second shallow dish, mix together flour, salt and pepper. And in a third shallow dish, place panko. Line them up, side-by-side.
- Coat each piece of pork in flour mixture, then egg, and finally panko. Set aside on a sheet tray.
- In a large skillet, over medium high flame, heat 1 tablespoon duckfat. Working in batches, as not to crowd the pan, cook the pork medallions until golden and cooked through, about 2 to 3 minutes per side. Wipe out the pan and repeat. Drain medallions on a paper towel lined tray. Serve on a platter and garnish with lemon slices and a sprinkling of salt.