Crispy Schnitzel with Browned Butter Radishes

A recipe from Alison Roman's new book, Something from Nothing.

photograph by Chris Bernabeo

Recently, I chatted with Alison Roman, the New York Time’s best-selling author about her new book’s focus on pantry ingredients, making simple feel special, doing more with less, and what’s in her freezer. Her book, Something from Nothing, helps you make the most of a well-stocked pantry, with recipes that are intuitive and deliver maximum flavor. Today, we have a recipe for Crispy Schnitzel with Browned Butter Radishes, a casual recipe that’s great for weeknights and the upcoming busy season.

PS - if you’re shopping for the holidays, Something from Nothing and many other great items are in the on hand gift guide!

Crispy Schnitzel with Browned Butter Radishes

Call it schnitzel, tonkatsu, or Milanese: A crispy pork cutlet is one of life’s greatest pleasures. Fatty pork chops coated in crunchy breadcrumbs and fried in your largest skillet need little more than a dusting of flaky salt and finishing squeeze of lemon to be one of the shiniest examples of “something from nothing.” Because I live to simplify, this version is decidedly casual and requires little to no technique or fuss. The chops don’t need to be pounded (though they can be if you’re feeling moved), and I won’t ask you to engage in a multistep dredging process ( just press your seasoned pork into a pile of breadcrumbs—they’ll stick, I promise). While boneless or bone-in pork chops both work, I prefer bone-in because I find nibbling on the crumb-coated bone to be extremely delightful, an experience not to be missed.

Serves 2

2 bone-in or boneless pork chops (rib or loin), cut about ½ inch thick (approximately 6 ounces each)*

Kosher salt

Freshly ground black pepper

1½ cups panko or fresh coarse breadcrumbs

¼ cup neutral oil, such as grapeseed or canola, plus more

4 tablespoons unsalted butter

2 tablespoons capers, drained

1 bunch radishes, with tops on if you like, cut into quarters

Flaky sea salt

1 lemon, cut into wedges

Season the pork with salt and pepper. Place the panko in a sheet pan or baking dish and season it with salt and pepper. Working one at a time, firmly press both sides of each pork chop into the seasoned panko until the chops are evenly and well coated.

Heat the oil in a large skillet over medium-high heat; it should evenly coat the bottom of the skillet. If it doesn’t, add a bit more oil. Place the pork chops in the skillet and cook, pressing lightly to make contact with the skillet, until deeply golden brown, like the color of a well-baked croissant, 3–4 minutes.

Using tongs or a spatula, flip the pork and continue to cook until it’s well browned on the other side, another 2–3 minutes. Transfer the pork to a plate, platter, or cutting board lined with paper towels and season with salt.

Wipe out the skillet and return it to the stove over medium-high heat. Add the butter, letting it sizzle, brown, and foam. Add the capers and half of the radishes, seasoning them with salt and pepper. Toss a few times, just to wilt the radish greens, if they’re still on, and to evenly coat the radishes with the browned butter and capers.

Divide the pork chops among plates and nestle in the butter-tossed radishes and capers, along with the remaining raw radishes. Sprinkle with a bit of flaky salt and serve with lemon wedges alongside for squeezing over.

*Note: Most prepackaged pork chops are, in my opinion, cut too thin, which is bad news for anyone looking for a giant, juicy chop but excellent news for anyone looking to make this crispy, breadcrumb-coated number. About ½ inch thick, these thin chops require no further pounding, making them ideal for a casual crispy pork cutlet.