JENNY HUANGTechniquesHow to Make Crispy Pork SchnitzelBy Kat CraddockPublished on July 31, 2020Internationally, schnitzel is most frequently served with lemon wedges (the acidity helps to cut the dish's characteristic fattiness), and in some Scandinavian countries, briny capers and anchovies are frequent accompaniments as well. Inspired by a trip to Chicago, I decided to add a similarly salty-sour component: Italian-American-style giardiniera. Here's how to make it at home.Make Your Giardiniera from ScratchGreen olives take the pickled vegetables in our giardiniera up a powerful notch. Pound the ChopsGo to town on thick boneless pork chops with a meat mallet. From thick to thin: these pork chops are ready to be dredged. Bread Like the ProsDredge in flour, dip in egg, coat in panko, and repeat. ADVERTISEMENTADADUse your fingers to press the panko bread crumbs onto the pork to make sure they stay in place. Fry the ChopsA 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. Keep ReadingFried Shrimp ShellsBy HALO PEREZ-GALLARDOStir-Fried Shacha Lamb NoodlesBy JESSIE YUCHENLacto-Fermented Hot SauceBy ALEX TESTEREVanilla-Rose Ice Cream Sandwiches with Cardamom ToastBy POOJA BAVISHISweet Fried Milk Buns with Ice Cream, Peanuts, and CilantroBy DANIELLE SPENCERGinger Matcha Ice Cream SandwichesBy HANNAH BAEBrown Butter Sugar CookiesBy JAVIER ZUNIGANo-Churn Coconut-Taro Ice CreamBy JESSIE YUCHENGrilled Corn with Pepperoncini ButterBy SARA KRAMER AND SARAH HYMANSONSee AllContinue to Next StoryADVERTISEMENTADAD