Pork Paillards

Recipe printed from Jenn's Food Journey, Ever so slightly adapted from The Obsessive Chef


1 lb. pork loin chops
smoked paprika
black pepper
salt (I used sea salt)
all-purpose flour
1 egg, lightly beaten
2-3 cups Panko bread crumbs
vegetable oil


One by one, put the pork pieces into a freezer bag and pound them very thin, less than ¼” if you can manage it. (I actually cut mine from a pork loin roast, so I cut them really thin so I didn't have to pound them flat)

Once flattened, season the pork with salt and pepper. Press it with your fingers to help it adhere. Season one side with smoked paprika. (smoked paprika can easily hijack a dish so seasoning one side is the way to go). Using a sieve, sprinkle both sides with flour. Dredge the pork in the egg and then the panko, pressing to get a good coating. When finished put the rack on a plate and refrigerate. This can be done way ahead, just be sure to take the pork out 30 minutes before cooking.

In a large skillet heat 1/8” maximum of cooking oil (I added 1/2 tablespoon of bacon grease then added the oil to reach the max level) over medium-high heat (7 of 10 on my burner dial) until very hot. The oil is ready when a pinch of flour sizzles energetically when dropped in. Carefully lay in the breaded pork (in batches as necessary, keeping cooked pieces in a warm oven until everything's done. Cook 45 seconds to 1 minute only. Turn with tongs. Cook another minute more. Remove to a plate covered with paper towel to drain for 1 minute. Serve immediately and enjoy!