Have you EVER seen a pork schnitzel this big? 😲 Scott Conant showed us his take on the classic recipe he learned in Germany!

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Pork Schnitzel
Recipe courtesy of Scott Conant
Level: Intermediate
Total: 40 min
Active: 40 min
Yield: 6 servings

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 that there weren’t moments of levity—like the time Michael Jackson came in to eat and we had to figure out what to cook for his pet monkey.) It was an eye-opening experience, both culturally and culinarily, for me—the food I was introduced to there wasn’t the food I had dreamed of cooking, but it had soul and lacked pretention, which appealed to me. Plus, there was schnitzel. I’m a big fan of meat cutlets of any kind, and schnitzel is no exception. Personally, I like the texture of cornstarch more than flour, so that’s what I dredge my schnitzel in. This recipe also works with chicken; when I do that, I use the meat of skinless, boneless chicken thighs, which I think have so much more flavor than chicken breasts.

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

Directions

Combine the panko, chopped parsley, chopped oregano, and cheese in a bowl and set aside. If your pork loins are on the bone, remove the loins from the bones. Then remove and discard the silver skin.

Place each loin between two pieces of plastic wrap and, using the spiky side of a meat mallet, pound out the meat firmly but gently, on both sides, rotating the meat as you go, until each loin is about 3/8 inch (1 centimeter) thick.

Put the eggs and the Calabrian chile in a bowl that will be large enough to dip each loin into and mix well with a fork. Spread the cornstarch on a baking sheet and spread the panko mixture on a second baking sheet.

Sprinkle salt on both sides of each pork loin, then place one piece of meat in the cornstarch, coating both sides. Shake off the excess starch.

Dip the loin into the egg mixture, making sure all the cornstarch is covered by the beaten egg, then shake off the excess liquid. Place the loin on the breadcrumb mix and cover the top with more crumbs, then, using the palm of your hands, push the panko mixture deeper into the loin with a fair amount of force. (If you place the breadcrumbs too lightly, they will fall off during frying.) Repeat with the remaining 5 loins.

Line a cookie sheet with paper towels and set near the stove. In a pan, add enough of the oil to go about halfway up the pounded meat and heat over medium. Place two of the breaded pork loins into the pan. Fry for 4 to 6 minutes, then flip to cook the schnitzel on the other side. (The cooked side should be golden brown when you turn it over.) Add about 1 tablespoon butter and some of the smashed garlic, parsley leaves, rosemary sprigs, lemon slices, and basil leaves and sauté. Once the schnitzel is golden brown on both sides, another 2 minutes, remove from the pan and place on the paper towel–lined cookie sheet, and place the aromatics on top of the schnitzel. Discard the cooked oil and herbs then repeat until all the schnitzels have been fried.

Serve immediately with spaetzle and lemon wedges.

Adapted from Peace, Love, and Pasta by Scott Contant, published by Abrams. Text copyright © 2021 by Scott Conant. Photo copyright © 2021 by Ken Goodman.

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How to Cook Like an Italian: Part 5 🇮🇹
Gabe’s pillowy, fluffy ricotta gnocchi tastes like eating a cloud 😛☁️ Unlike traditional potato gnocchi, these gnocchi come together quickly and have a beautiful light texture. Gabe simmers them in a simple pomodoro sauce, and finishes it in the oven with fresh mozzarella and Parmigiano-Reggiano until bubbling. The result is a cozy, crowd-pleasing dish that feels both rustic and elegant — perfect for a family dinner or a special gathering around the table. Gabe uses the rest of the ricotta to make Fried Stuffed Zucchini Blossoms.

Get the recipes:
▶ Gnocchi di Ricotta alla Sorrentina: https://foodtv.com/4xQ8M7Q
▶ Fried Stuffed Zucchini Blossoms: https://foodtv.com/4vi2gEE

ABOUT COOK LIKE AN ITALIAN:
Born and raised in Florence, Chef Gabe Bertaccini brings the authentic, no-nonsense traditions of Italian cuisine straight to your kitchen, showing you what it truly means to Cook Like an Italian 🇮🇹

0:00 – Intro
0:46 – Put Oil in a Pan and Grate Garlic
1:00 – Make the Sauce
2:15 – Mix Ricotta, Eggs, Parmesan, Lemon Zest and Salt Together
3:00 – Add in Flour
3:36 – Gently Knead
4:28 – Shape into the Classic Gnocchi Shape
6:06 – Place onto Floured Baking Sheet
6:20 – Bring Water to a Boil and Add Salt
6:32 – Boil Gnocchi in the Pot
7:26 – Then Mix the Gnocchi into the Sauce
7:45 – Add Extra Virgin Olive Oil, Mozzarella and Parmigiano Reggiano
8:11 – Place into Oven Until Cheese Is Melted
8:55 – Remove, Cool and Taste
10:10 – How to Make Fried Stuffed Zucchini Blossoms
10:30 – Prepare the Zucchini Blossom
10:50 – Combine Ricotta, Parmigiano Reggiano and Seasonings
11:25 – Add Mixture to Piping Bag
11:41 – Heat Oil
11:56 – Make a Tempura Batter
12:30 – Pipe the Filling into the Zucchini Blossom
13:27 – Cover Zucchini Blossom with Tempura Batter and Fry
14:33 – Season with Salt and Enjoy!

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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

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How to Make Gnocchi di Ricotta alla Sorrentina Like an Italian (with Chef Gabe Bertaccini) 🇮🇹


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Chopped judge Scott Conant and actress Heléne Yorke are in the house and out for blood as Chef Andre Fowles and Chef Darren Sayphraraj go head-to-head in a high-stakes culinary showdown. The star ingredient is green tomatoes. Andre creates sweet and sour charred tomato soup with green tomato dumplings, while Darren answers with green tomato gazpacho and shrimp ceviche with fried green tomatoes. Only one will advance to face Bobby Flay. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch #BeatBobbyFlay on Thursdays at 9|8c!

To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Beat Bobby Flay: Green Tomato Showdown 💥 | Full Episode Recap | S12 E12 | Food Network


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Hit the road with Guy Fieri for a cross-country feast of American classics! Guy is tracking down the most unforgettable dishes in the nation, from crispy fried chicken and juicy cheesesteaks to championship-winning chili, loaded mac and cheese and more! #FoodNetwork #FoodNetworkRecipes #DDD
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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BINGE 🔴 American Classics on #DDD with Guy Fieri | Diners, Drive-Ins and Dives | Food Network


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Fire up the grill for 1+ hour of the ultimate cookout menu packed with smoky mains, fresh sides and desserts from your favorite Food Network chefs. From juicy burgers and barbecue chicken to loaded salads, grilled seafood and classic summer desserts, this lineup has everything you need for the perfect backyard spread all in one place. 🍔🍗
#FoodNetwork #FoodNetworkRecipes #4thofjulyweekend
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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LIVE 🔥 The ONLY Cookout Menu You’ll EVER Need | 1+ Hours of Mains, Sides & Desserts | Food Network


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