Potato-Crusted Pork Schnitzel with Hot Pepper Mayonnaise

Name: Potato-Crusted Pork Schnitzel with Hot Pepper Mayonnaise
Total time: 30 min
Yield: 4
Ingredients: 1/4 cup mayonnaise; 2 tablespoons seeded minced cherry pepper; 1 tablespoon minced fresh chives; Kosher salt; Pepper; 3 large eggs; 1 1/2 cups dried potato flakes (see Note); 4 (4-ounce) boneless pork chops, lightly pounded to 1/4 inch thick; 1/4 cup unsalted butter; 1/4 cup extra-virgin olive oil; Flaky sea salt and lemon wedges, for serving

2 Ratings
4 Reviews

It’s not a trick of molecular gastronomy that produces the shatteringly crisp crust on these butter-fried pork chops. The secret? Dried potato flakes, aka instant mashed potatoes. The flakes are made from dehydrated cooked potatoes and make a great gluten-free substitute for breadcrumbs. Be sure to look for hot cherry peppers, not sweet ones, to give the mayo-based sauce some kick. Slideshow: More Pork Chop Recipes

By Justin Chapple

May 2018

Gallery

Credit: Jennifer Causey

Recipe Summary

total:

30 mins

Yield:

Directions

Step 1
Combine mayonnaise, cherry pepper, and chives in a small bowl. Season to taste with salt and pepper.

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Step 2
Beat eggs with a pinch of salt in a shallow bowl. Spread potato flakes in a separate shallow bowl. Season pork chops to taste with salt and pepper. Dip pork chops in egg, letting excess drip back into the bowl. Dredge pork chops in potato flakes, pressing to help flakes adhere.
Step 3
Heat butter and oil in a large skillet over medium-high until butter melts. Working in batches, add pork to skillet, and cook until browned and crispy, about 2 minutes and 30 seconds per side. Transfer pork chops to a paper towel–lined plate. Sprinkle with flaky sea salt, and serve the pork with the hot pepper mayonnaise and lemon wedges.

Notes

Dried potato flakes—aka instant mashed potatoes—are made from dehydrated cooked potatoes and are an outstanding gluten-free substitute for breadcrumbs.

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karenfar

01/10/2021

I made this recipe for 2 of us and got 8 2-3 ounce slices of boneless pork chop. we each could only eat one. REALLY great crusty finish. I sauteed them for about 1 minute per side so they were not overcooked either. I would use less potato flakes and oil/butter next time as it was excessive. I only used 2 eggs and that was plenty. I could not find a fresh cherry pepper so used a jalapeno and it had no heat. I should have squirted some sciracha into the mayo and that would haven livened it up. Also really didn't need the lemon. So good!!

Food & Wine Member

01/06/2021

Great approach to the pork cutlet. The use of the potato flakes resulted in a wonderful crust while maintaining a moist, juicy cutlet. I went in a different direction from the mayo sauce - not a big fan of mayonnaise, but using a roux based sauce, the dish was a huge hit with my family who have resisted pork chops as a meal option. This is a make-again.

Marie Czarnecki

05/17/2019

You don't want to put the cooked pork chops on a plate with paper towel it will make the pork chop soggy. put on a grate over a cookie sheet layered with the paper towel.

Laura Ulinski

09/16/2018

This was very simple to make and my family LOVES it. They want it every week!

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Potato-Crusted Pork Schnitzel with Hot Pepper Mayonnaise

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Recipe Summary

Ingredients

Directions

Notes

Reviews (4)

All Reviews for Potato-Crusted Pork Schnitzel with Hot Pepper Mayonnaise

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Potato-Crusted Pork Schnitzel with Hot Pepper Mayonnaise

Gallery

Recipe Summary

Ingredients

Directions

Notes

Reviews (4)

All Reviews for Potato-Crusted Pork Schnitzel with Hot Pepper Mayonnaise