Pork Schnitzel: One Chef's Secret to Marital Bliss

"I use Japanese-style breadcrumbs or panko in this recipe, rather than the traditional breadcrumbs because I like the extra crispy texture, but you can use either one," Bentley writes in Open Range. "Some chefs use a well-trimmed pork sirloin instead of the boneless loin. Either cut lends itself to slicing across the grain, but for our purposes I like the loin."

2 pounds boneless pork loin

Fine salt and freshly ground black pepper

2 eggs, lightly beaten

2 cups whole milk

1 cup all-purpose flour

2 cups panko (Japanese breadcrumbs)

½ cup olive oil

1 cup (2 sticks) unsalted butter, divided

12 to 15 fresh sage leaves

5 tablespoons freshly squeezed lemon juice

½ cup chopped fresh flat-leaf parsley

6 lemon wedges (for garnish)

Directions at wskg.org

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