Schnitzels are often made with veal or chicken, but pork is a popular 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 crunchiness 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.
What is Schnitzel?
Schnitzel is a cutlet of some sort that has been pounded thin, then dipped in flour, then a milk and/or egg mixture, then coated with breadcrumbs and pan fried. You can use beef, veal, chicken, pork or other meats to make schnitzel. The key is to make sure the meat is very thin, so that by the time the crust browns and crisps up, the meat is cooked through. Schnitzel is very popular in Austria and Germany and other parts of central and Eastern Europe. In Germany, schnitzel is often made with pork, and so sometimes referred to as German Schnitzel.
Schnitzel may be called schweineswchnitzel or Jagerschnitzel. Weinerschnitzel is the term for veal schnitzel (specifically veal), and it is actually a protected term in Austria and Germany.
What Breadcrumbs Are Best for Schnitzel?
I like to use Panko breadcrumbs to make schnitzel. Panko bread crumbs are light and fluffy, and make a light and crunchy crust. You can also use plain dried breadcrumbs (skip the Italian seasoned breadcrumbs for this recipe). Crushed cornflakes are another less traditional option.
Pork Schnitzel with Cucumber Salad
A crispy tangy cucumber salad is the perfect mate to the savoriness of the breaded pork cutlets. The red onions in the salad also provide a sharp counterpart to the rich dish.
Pork Schnitzel: Tender pounded pork cutlets are breaded and pan fried in this perennially popular dish.Tweet This
What to Serve with Schintzel:
- Deviled Egg Potato Salad (recipe coming)
- Cucumber Salad (recipe below)
- Arugula and Cucumber Salad with Tzatziki Vinaigrette
- French Potato Salad
- Roasted Potatoes with Harissa Dipping Sauce
- Farro and Arugula Salad
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For the Cucumber Salad (Optional):
- 2 teaspoons Kosher salt
- 1 tablespoon white wine vinegar
- ½ teaspoon sugar
- 1 tablespoon minced fresh dill (preferable) or 1 teaspoon dried dill
- Kosher salt and freshly ground black pepper to taste
- 1 seedless cucumber , peeled if desired
- ½ red onion , very thinly sliced
- In a serving bowl stir together the vinegar, sugar, dill, salt 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 meat mallet, rolling pin (or a bottle of wine) to gently pound the pork chops until they are of an even thickness between 1/4 and 1/3-inch thick.
- Place the flour in a shallow bowl, combine the eggs and milk in another shallow bowl, and place the Panko breadcrumbs in a third shallow bowl. Season the flour and the egg-milk mixture 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 egg-milk mixture, 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 may 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 lemon wedges and the Cucumber Salad, if desired.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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