Recipe: Make Tiny Lou’s Pork Schnitzel
We live in Poncey-Highland and brunch at Tiny Lou’s has become our absolute favorite way to spend a weekend morning. We bike to the restaurant and enjoy seeing what’s happening on ever-changing Ponce de Leon, then enjoy brunch as the reward for our effort. My wife went crazy over the pork schnitzel. Will they share the recipe? — David McDonald, Atlanta
When he shared this recipe, Tiny Lou’s executive chef Jon Novak wrote, “Inside Tiny Lou’s kitchen, much of the inspiration we draw from is that of our childhood. Schnitzel is one of my childhood favorites. Growing up on an American Army base in the Bavarian region of Germany in the 1990s, schnitzel was on the kid’s menu at every restaurant. Traditionally eaten for dinner, the simple pork cutlet is breaded, fried to crispy golden brown perfection, and often placed in a roll and slathered with pungent mustard. So indulgent.”
For brunch at Tiny Lou’s, the schnitzel is served with two eggs. Novak recommends cooking the eggs sunny side up.
If you prefer, make the schnitzel with bone-in pork chops as in the photo, flattening the meat around the bone. Aleppo pepper can be found online or at spice shops like Penzey’s in Sandy Springs.
Tiny Lou’s Pork Schnitzel
- 1 cup all-purpose flour
- 1 teaspoon table salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Aleppo pepper
- 1/3 cup cool tap water
- 1 egg
- 2 cups panko
- 1 tablespoon white or golden sesame seeds
- 4 (6- to 7-ounce) boneless pork loin chops, trimmed of fat
- Vegetable oil for frying
- Sauce Gribiche (see recipe), for serving
- Mixed salad greens, thinly sliced radish, lemon zest and Maldon sea salt, for garnish
- Make seasoned flour: In a medium bowl, whisk together flour, salt, garlic powder, onion powder and Aleppo pepper. Transfer seasoned flour to a large plate.
- In a small bowl, whisk water and egg and pour into a pie plate.
- In a medium bowl, whisk together panko and sesame seeds, then transfer to a large plate. Place a wire rack next to the panko-sesame seed mixture.
- Put a pork chop between two sheets of plastic wrap or inside a food-safe plastic bag and pound with a rolling pin or mallet until 1/8-inch thick. Repeat with remaining three chops.
- Bread pork chops: One at a time, lay flattened pork chops in seasoned flour, lightly coating both sides. Shake off excess flour, then move chop to egg mixture, gently laying each one in the egg mixture and turning to make sure both sides are evenly coated. Then lay chop in the panko mixture and turn to make sure both sides are evenly covered. Gently shake off any excess panko and move to wire rack. Repeat until all chops are breaded. Discard remaining seasoned flour, egg mixture and panko-sesame seed mixture.
- In a Dutch oven, heat 2 inches of oil to 300 degrees. Line a baking sheet with paper towels.
- Use tongs to carefully put 2 breaded chops into the oil. Cook until golden brown and the center of the chop registers 145 degrees, about 3 minutes. When done, move chops to prepared baking sheet. Repeat with remaining 2 chops.
- Arrange each chop on a plate and top with a spoonful of Sauce Gribiche. Garnish with greens, radish, lemon zest and Maldon sea salt.
Nutritional information
Per serving: Per serving (6-ounce chops without eggs or Sauce Gribiche): 392 calories (percent of calories from fat, 46), 39 grams protein, 13 grams carbohydrates, 1 gram total sugars, 1 gram fiber, 19 grams total fat (5 grams saturated), 114 milligrams cholesterol, 257 milligrams sodium.Sauce Gribiche
Any extra sauce from this version of the classic French Sauce Gribiche would make a delicious dressing for potato salad or a substitute for mayonnaise in a sandwich of cold cuts.
- 1 cup mayonnaise
- 1 hard-boiled egg, chopped
- 1 tablespoon thinly sliced green onions
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped cornichon
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons whole grain mustard
- 1 1/2 teaspoons apple cider vinegar
- In a medium bowl, whisk together mayonnaise, chopped egg, green onions, parsley, cornichon, Dijon mustard, whole grain mustard and apple cider vinegar. May be made ahead and stored covered in the refrigerator for up to 3 days.
Nutritional information
Per serving: Per tablespoon: 77 calories (percent of calories from fat, 97), trace protein, trace carbohydrates, trace total sugars, trace fiber, 8 grams total fat (1 gram saturated), 13 milligrams cholesterol, 88 milligrams sodium.From the menu of ... Tiny Lou’s, Hotel Clermont, 789 Ponce de Leon Ave., Atlanta; 470-485-0085, tinylous.com.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
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