Potato-Crusted Pork Schnitzel with Hot Pepper Mayonnaise

By gbvampy1

Ingredients

• 1/4 1/4 1/4 cup mayonnaise
• 2 2 2 tablespoons seeded minced cherry pepper
• 1 1 1 tablespoon minced fresh chives
• Kosher salt
• Pepper
• 3 3 3 large eggs
• 1 1/2 1 1/2 1/2 cups dried potato flakes (see Note)
• 4 4 1/4 1/4 boneless pork chops, lightly pounded 
to 1/4 inch thick
 1/4 cup unsalted butter
• 1/4 1/4 1/4 cup extra-virgin olive oil
• Flaky sea salt and lemon wedges, for serving

Details

Servings 4
Cooking time 30mins

Preparation

Step 1

Combine mayonnaise, cherry pepper, and chives in a small bowl. Season to taste with salt and pepper.

Step 2

Beat eggs with a pinch of 
salt in a shallow bowl. Spread potato flakes in a separate 
shallow bowl. Season pork chops to taste with salt and pepper. Dip pork chops in egg, letting excess drip back into 
the bowl. Dredge pork chops 
in potato flakes, pressing to help flakes adhere.

Step 3

Heat butter and oil in a 
large skillet over medium-high until butter melts. Working in batches, add pork to skillet, 
and cook until browned and crispy, about 2 minutes and 
30 seconds per side. Transfer pork chops to a paper towel–lined plate. Sprinkle with 
flaky sea salt, and serve the pork with the hot pepper mayonnaise and lemon wedges.

Notes

Dried potato flakes—
aka instant mashed potatoes—are made from dehydrated cooked potatoes and are an outstanding gluten-free substitute for breadcrumbs.