Schnitzels are often made with veal or chicken, but pork is a great alternative. Pounding out the cutlets makes them even more tender and thinner so they cook up very quickly, perfect for a weeknight meal. And that irresistible crunchy from the Panko bread crumb coating – this is one of those dishes that will go over without a hitch (that’s what she said) with both kids and adults.
The tangy, quickly pickled cucumbers and onions make a great counterpoint to the lightly fried pork cutlets. You could definitely use dried dill instead of the fresh if that’s easier, but it’s a lovely way to use up some fresh dill you may have lying around from another recipe.
That irresistible crunchy from the Panko bread crumb coating – this is one of those dishes that will go over without a hitch (that’s what she said) with both kids and adults.Tweet This
Also, yes, they’re called seedless cucumbers, but of course there are still a nominal amount of seeds in them. Removing them gives the salad a nicer texture, without the slightly slimy consistency of the seeds, and helps reduce any wateriness in the salad.
A little tip – double the cucumber salad next time you are serving a bagel and smoked salmon spread – it’s a great side for a brunch of any sort, especially as a foil to smoked fish.
I love a good schnitzel – if you go to Copenhagen, get yourself to a restaurant called Barr and order the schnitzel. Also the waffle with lumpfish roe and sour cream and the cucumber salad. And the frikadelle. And the cod. And the chicken. Go with a group so you can share a big pile of stuff.
And say hi to Stephanie from me – Stephanie is the super cool manager of the joint. Yes, I have a slight girl crush on her.
Other Pork Recipes to Try:
- Pork Schnitzel with Sauteed Mushrooms
- Tonkatsu-Style Cutlets
- Slow Cooker Fall-Apart Braised Pork with Cabbage and Apples
- Pork Chops with Italian Salsa Verde
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Pork Schnitzel with Quick Pickley Cucumber Salad
Quick Pickley Cucumber Salad:
- 1 seedless cucumber peeled if desired
- ½ red onion very thinly sliced
- 2 teaspoons Kosher salt
- 1 tablespoon white wine vinegar
- ½ teaspoon sugar
- 1 tablespoon minced fresh dill preferable or 1 teaspoon dried dill
- Freshly ground black pepper to taste
- Slice the cucumber in half lengthwise, use a teaspoon to scoop out the seeds, and slice the cucumbers into thin half-moons.
- Place the sliced cucumber and the onion in a colander and toss with the salt. Let sit for 10 minutes, then rinse the cucumber and onion in very cold water and using your hands, squeeze the vegetables to remove as much water as possible. Place the cucumber mixture in a clean dishtowel, roll up and twist and squeeze to remove as much water again as possible.
- In a serving bowl stir together the vinegar, sugar, dill and pepper. Add the cucumber and onion and toss to combine. Hold in the fridge.
- Place each pork chop in between two pieces of plastic wrap and use a rolling pin (or a bottle of wine) to gently pound the pork chops until they are of an even thickness between ¼ and ⅓-inch thick.
- Place the flour in a shallow bowl, the milk in another shallow bowl, and the Panko bread crumbs in a third shallow bowl. Season the flour and the milk lightly with salt and pepper. Stir the thyme into the Panko.
- Season the pork lightly with salt and pepper, then dip each piece into the flour, shaking off any excess, then the milk, then the Panko, pressing so that the bread crumbs adhere to the pork. Place the breaded pork on a plate or wire rack.
- Heat 2 tablespoons of the oil in a large skillet until hot. Cook the pork for about 3 minutes on each side until golden brown and just cooked through; you will probably need to do this in at least two batches, adding more oil for the second batch as needed.
- As the pieces of pork are cooked, place them briefly on a paper towel-lined plate to drain. Serve the pork with the Quick Pickley Cucumber Salad.
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