Schnitzel Recipe from Chef Will Preisch

For this recipe, I will detail how to prepare a schnitzel or katsu.. a fried pork chop by any other name.

For the pork itself, it can either be loin, or coppa. (The coppa is arguably my favorite cut of pork. It is located behind the shoulder blade, where the loin tapers into the shoulder, and has wonderful well marbled fat.) This is the centerpiece of our dish, so sourcing a good quality, happy pig (humanely raised, non-GMO, pastured, etc) from a local farm will make all the difference here. Camp Fire Farms, and Source Farms are two wonderful local options. We take our pork and pound it down to about ½” thickness, using a meat mallet. It gets seasoned overnight in a house-made miso, before getting breaded the following morning.

After the pork, the next most important thing in the recipe is our breading. We are using Japanese panko breadcrumbs and adding a TON of fennel seed and coriander seed to the mixture. We are going to give the spices a quick buzz in the food processor first, we are looking to leave the spices in very large chunks, about half their original size. These spices will during the frying, so there is no need to toast them in advance. We also want to make sure that we are getting a nice even coating during each step of the breading process. We will do a couple of things to ensure that this happens. We season the flour lightly with salt, we loosen up our egg wash with a little bit of water, and we PRESS the breadcrumb mixture into the meat.

We served this with a gribiche sauce (it’s like a tartar sauce with hard boiled egg whites mixed in, and we serve ours intentionally broken, like a salsa verde). It sounds odd, but it’s a banger with the pork chop. The arugula salad on top helps cut through the richness of the chop. The parmesan sets it all off with a little salt and umami.


Recipe: Serves 2


  • pork chop
  • gribiche
  • honey vinaigrette
  • arugula
  • parmesan

Pork Chop

  • 2ea        5 oz pork chops, pounded with a meat mallet to 1/2” thickness
  • 1Tbsp   white miso
  • 1c          all purpose flour
  • 2ea        eggs
  • 1oz        water
  • 2c          panko bread crumbs
  • 1Tbsp   fennel seed, cracked
  • 1Tbsp   coriander seed, cracked

24h in Advance: Pound the pork chops to 1/2” thickness, coat lightly in miso and refrigerate overnight.

Prepare your breading. Mix the panko and cracked spices.

Scramble your eggs with a fork, adding the water to loosen the mixture, creating your egg wash.

Put your flour into a bowl large enough to accommodate the pork. Do the same with your eggs, as well as your bread crumb mixture. This will be our setup for the ‘standard breading procedure’. Dip your pork into the flour, making sure you evenly coat both sides, and allowing the excess flour to fall off. Dip this into the egg wash, making sure to evenly coat both sides, and again allowing the excess to fall off. Finally, dip your pork chop into the breadcrumbs, making sure you really push the crumb into the meat on both sides.

Pan-fry your pork in a hot sauté pan, in ½” of olive oil. Roughly 2-3 minutes per side. Once cooked, drain on paper towels and season liberally with salt.


  • 1ea        large egg
  • 1tsp      Dijon mustard
  • 1/3c      olive oil
  • 1tsp      lemon juice
  • 1tsp      red wine vinegar
  • 1ea        cornichon
  • 10          small capers, rinsed and squeezed dry
  • 1/4c      parsley, finely chopped
  • 1Tbsp   tarragon, finely chopped
  • Salt

Cook the egg in boiling water for 10 minutes. Put the egg in an ice bath to cool down prior to peeling.

Once cool, cut the egg in half to remove the yolk. Put the yolk into a bowl and mash with the mustard until smooth. Add the lemon juice and vinegar.

Drizzle in the olive oil, beating with a whisk. (You don’t need an emulsification; we serve this as a broken sauce, like a salsa verde)

Chop the egg white and cornichon into fine cubes. Roughly the size of a caper. Roughly chop the capers, as well.

Stir all the ingredients into the sauce and season with additional salt, if necessary.

Honey Vinaigrette

  • 1tsp      honey
  • 1oz        olive oil
  • 2oz        lemon juice
  • salt

In a small bowl, whisk the honey with the lemon juice to combine. Using a whisk, slowly drizzle in the olive oil to make an emulsion. Season with salt.

To Serve:

While your pork chop is cooking, you can get your salad dressed. Place your arugula (or other greens) into a mixing bowl and season lightly with salt, and honey vinaigrette.

Spoon ½ of the gribiche onto a room temperature plate. (Allow the gribiche to come to room temperature prior to serving)

Lay your fried pork chop on top of the gribiche sauce.

Top your pork chop with the dressed salad.

Grate parmesan on top of the salad and let some fall on the fried pork chop as well.