Ritz Crusted Pork Schnitzel with Summer Tomatoes and Herbs

For the chili oil:

30 grams fresh ginger, diced as finely as possible

20 grams fresh garlic, minced

30 grams scallions, minced

25 grams jalapeños, diced as finely as possible

40 grams gochugaru

10 grams chili flakes

10 grams white sesame seeds

20 grams sugar

8 grams kosher salt

1 cup grapeseed oil (or any neutral oil)

For the tomatoes dressed in chili oil vinaigrette:

1 pint ripe cherry or grape tomatoes, preferably from the farmer’s market

30 grams Chinese black vinegar

50 grams seasoned soy sauce

10 grams sugar

150 grams chili oil

For the spice mix:

7 grams Szechuan peppercorns

30 grams five-spice powder

20 grams white pepper

40 grams sugar

7 grams fine sea salt

For the pork schnitzel:

4 sleeves Ritz crackers

75 grams shio koji

50 grams seasoned soy sauce

Pinch white pepper

4 center-cut pork loin chops (4-5 ounces each), about 1-inch thick

300 grams AP flour

20 grams cornstarch

4-5 large eggs, beaten with a fork until homogenous

1-2 quarts neutral oil (grapeseed or canola)

For the garnish:

1 bunch each of fresh Thai basil, cilantro, chives, and marigold, picked and separated

get cookin’ with kittch

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