Pork Schnitzel with Giardiniera

Ingredients

For the giardiniera:

• 1 banana pepper, thinly sliced
• 1 medium carrot, finely diced
• 1/2 cup coarsely chopped cauliflower florets
• 1 celery rib from the center of the stalk, finely diced
• 1 1/2 tablespoons coarse (kosher or sea) salt
• 1/3 cup diced green pitted olives (like Castelvetrano)
• 1 small clove garlic, peeled and crushed
• 1/4 cup extra virgin olive oil
• 1/4 cup white wine vinegar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon coarsely ground black pepper
• 1/4 teaspoon celery seeds (optional)

For the pork:

• 2 boneless pork chops (each 9 to 10 ounces)
• 1 cup panko bread crumbs
• 1/3 cup finely grated Parmigiano-Reggiano
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt, plus more as needed
• 1/4 cup all-purpose flour
• 1 large egg
• 1/4 cup extra virgin olive oil, divided
• Lemon wedges, for serving

Directions

Step 1

Make the giardiniera: In a medium bowl, add the banana peppers, carrots, cauliflower, celery, and salt. Toss well to combine, cover tightly, and refrigerate for at least 6 hours or overnight.

Step 2

Add the olives and garlic; toss well. In a small pot, whisk together the olive oil, vinegar, oregano, black pepper, and celery seeds, if using. Bring to a simmer over medium heat. Pour over the vegetable mixture. Transfer to a small covered bowl or jar. Set aside at
room temperature for at least 6 hours, or refrigerate if not using immediately. Will keep for 1 month.

Step 3

Transfer the pork chops to a cutting board and sandwich between two sheets of wax paper. Using the flat side of a meat mallet or rolling pin, pound the pork 1/2 inch thick.

Step 4

In a wide bowl, combine the panko, Parmigiano-Reggiano, black pepper, oregano, and salt; mix well. Sprinkle the flour over a large plate and season with salt. In a separate wide bowl, beat the egg with 1 tablespoon of olive oil and season with salt. Working with one chop
at a time, dredge the pork in the flour, followed by the egg mixture, and finally the panko mixture, packing the crumbs onto the pork to adhere. Chill for 30 minutes.

Step 5

In a large cast-iron skillet over medium heat, warm the remaining 3 tablespoons of olive oil. When the oil is hot, add the pork and cook, flipping once, until crispy, golden, and cooked through, 4 to 5 minutes per side. Transfer to a plate or serving platter. Cut the pork into strips and serve hot with lemon wedges and giardiniera on the side, if desired.