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Cooking with Chef Patrick Mulvaney! | Like A Chef

Have you ever wanted to cook at home like one of your favorite chefs? This morning, we kick off a new franchise called "Like a Chef," where we take local chefs out of the restaurant and learn how to shop and cook like they do in their own homes.
RECIPE
Pork Schnitzel with Broccoli Rabe and Mashed Potato
4 single cut pork chops, about 6Z Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour 3 large eggs, beaten 2 cups bread crumbs(homemade is best but the can or Panko is ok) Oil for frying Lemon Sauce: Knob of butter 1/2C of thinly sliced Spring garlic greens(or 2 cloves sliced thin) Lemon for juice
Potatoes: 1# Potatoes 3-4oz butter salt to taste
Directions Remove any sinew from the chops, a little fat is ok. Lay between parchment or plastic and gently pound pork to 1/4-inch thickness, using a meat pounder or the bottom of a heavy 8-inch skillet. Season pork cutlets with salt and pepper. Fill a wide, shallow bowl or high-rimmed plate with flour, a second bowl or plate with beaten eggs, and a third bowl or plate with bread crumbs.
Working with one cutlet at a time, dredge a cutlet in flour with your left hand, shaking off excess. Transfer to egg dish, then turn pork with a pair of tongs to coat both sides. Lift out, allowing excess egg to drain off, then transfer to bread crumb bowl. With your left hand, scoop bread crumbs on top of pork, then gently press, turning pork to ensure a good layer of crumbs on both sides. Using your right hand, transfer cutlet to a clean parchment-lined baking sheet, then repeat with remaining cutlets. Be careful not to over-bread the cutlets. Heat a good amount of oil in a 12-inch cast iron skillet over medium-high heat until shimmering and just shy of smoking. Working with one cutlet at a time, gently lower cutlet into hot fat. Pro tip- lay it down away from you, prevents splattering yourself with oiland keeps the cutlet from sticking to the bottom of the skillet. This should also help "waves" develop in the cutlet—the sign of true schnitzel success.
At this point you might lower the heat to medium until bottom side is browned and crisp. Flip cutlet and fry until second side is browned and crisp. Transfer to a wire rack set in a rimmed baking sheet and season lightly with salt. Recipes often recommend opening cold beer as you sit down, I usually open it at the beginning of recipe. Also usually make a little pan sauce, easy to do as you will see on the Zoom Sauce- Heat the cutlet pan with the delicious brown bits in the bottom and throw in your knob of butter and swirl it around. It will foam then subside and begin to brown, throw in garlic greens and squeeze in lemon. The sauce will come together, taste for acid and seasoning. Mashed Potatoes Put the potatoes, peeled, in a large pot of water and bring to a boil. Add ½ C of salt after the water has come to a boil. Boil until easily pricked with a fork. Strain potatoes and put in a food mill. Puree or mash the potatoes with the butter and season to taste with salt.
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