Sunny Anderson's Easy Lemon and Thyme Schnitzel | The Kitchen

This crispy, lemony pork schnitzel brings Sunny right back to her days of living in Germany! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶https://foodtv.com/3b5lvLm Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sunny's Easy Lemon and Thyme Schnitzel RECIPE COURTESY OF SUNNY ANDERSON Level: Intermediate Total: 40 min Active: 35 min Yield: 2 servings Ingredients Dredging Station: 1 1/4 cups all-purpose flour Kosher salt and freshly ground black pepper 1 tablespoon hot Hungarian paprika 3 large eggs 2 cups plain breadcrumbs Zest of 2 lemons 1/4 cup gently chopped fresh thyme, lightly packed Pork: Four 5-ounce pork cutlets, rolled thin between 2 sheets of parchment paper with a rolling pin, at room temperature Kosher salt and freshly ground black pepper Peanut, vegetable or canola oil, for frying Lemon wedges, for spritzing Directions Special equipment: a candy or deep-fry thermometer For the dredging station: In 3 dishes, set up your dredging station; 1 cup flour, salt and pepper, and paprika in one, then beat the eggs with a splash of water and salt and pepper in the second dish. In the third dish, mix together with a fork the remaining 1/4 cup flour with the breadcrumbs, lemon zest, thyme, and salt and pepper. For the pork: Sprinkle the cutlets with salt and pepper. Run each cutlet through your dredging station in this order: flour, egg and breading. Make sure to shake off excess between dips. Fry the cutlets. Pour enough oil to measure 1 inch in your largest skillet and heat on medium-high until it registers 350 degrees F on a candy thermometer. Working in batches, place the cutlets in the oil and fry until golden and cooked through, 2 to 4 minutes per side, depending on thickness. Serve with lemon wedges for spritzing. Cook’s Note Sunny's Schnitzel pairs well with Sunny's Tangy Potato Salad, Sunny's Scallion Spaetzle or Sunny's Lemon-Thyme Spaetzle. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #SunnyAnderson #TheKitchen #Pork #Schnitzel #FoodNetwork Sunny Anderson's Easy Lemon and Thyme Schnitzel | The Kitchen | Food Network https://www.youtube.com/watch?v=wAzC0k-IkZg