How to Make Crispy Pork Schnitzel

Green olives take the pickled vegetables in our giardiniera up a powerful notch.

Go to town on thick boneless pork chops with a meat mallet.

From thick to thin: these pork chops are ready to be dredged.

Dredge in flour, dip in egg, coat in panko, and repeat.

Use your fingers to press the panko bread crumbs onto the pork to make sure they stay in place.

A pan of hot, shimmering oil is key for achieving that golden crust.

A stainless-steel or cast-iron skillet is ideal for frying the schnitzel.

A crunchy, golden fried cutlet is the ideal canvas for all sorts of toppings and accompaniments.