Pork schnitzel with white sauce

• The first step is to prepare the meat. Trim the pork cutlet of any white skin or fat and cut it into slices about 1 to 1 1/2 cm thick. Pound the slices on both sides. Use a meat mallet or the bottom of a heavy saucepan. I usually use a plastic bag (or cellophane/cling film) that I place over the slices of meat before pounding them with a meat mallet. After pounding them on both sides, sprinkle with salt, freshly ground black pepper, and green thyme. Peel the garlic, cut it into larger pieces, and mix it with the meat in a large bowl. Finally, add the beer, cover with plastic wrap, and refrigerate. It should be refrigerated for at least an hour before cooking, but I recommend letting it sit overnight.
• Remove the marinated pork cutlet from the refrigerator and let it sit at room temperature for at least 30 minutes. This will help the meat cook evenly.

  Set up three shallow dishes for breading. In the first dish, place the flour. In the second dish, whisk together the eggs, salt, and freshly ground black pepper. In the third dish, place the breadcrumbs.

  In a large heavy-bottomed skillet, heat a generous amount of vegetable oil over medium-high heat. The oil is hot enough when a drop of water sizzles and pops when it hits the surface.

  Dredge each slice of pork cutlet in the flour, shaking off any excess. Dip the floured pork cutlet into the egg mixture, coating it evenly. Finally, press the pork cutlet into the breadcrumbs, ensuring it is fully coated.

  Carefully lower the breaded pork cutlet into the hot oil. Fry for 6-7 minutes per side, or until golden brown and cooked through. Avoid overcrowding the pan; fry the pork cutlet in batches if necessary.

  Transfer the fried pork cutlet to a plate lined with paper towels to drain excess oil.

Preparing the white sauce

• In a small saucepan, combine the heavy cream, a few sprigs of fresh thyme, a whole clove of garlic (lightly crushed with the flat side of a knife), butter, grated Parmesan cheese, a squeeze of lemon juice, salt, and white pepper.

  Place the saucepan over low heat. Allow the mixture to warm gradually, stirring occasionally, until it just begins to simmer.

  Avoid bringing the sauce to a full boil, as this can cause the cream to curdle. Keep the heat low and simmer gently to ensure a smooth and creamy sauce.

  If the sauce thickens too much, add a splash of milk or cream to thin it out.

  Taste the sauce and adjust the seasonings as needed.

Serving

• To serve, drizzle the creamy white sauce over the pork schnitzel. These schnitzel pair perfectly with a variety of side dishes, such as fried potatoes, mashed potatoes, potato wedges, or a simple salad.

  Bon appétit!