Pork Schnitzel With Quick Pickles
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2limes
- 3small Kirby cucumbers or 1 large cucumber, peeled if you like and thinly sliced
- ⅓cup very thinly sliced fennel bulb (save the fronds for garnish)
- 1large shallot or ½ small red onion, thinly sliced
- 1tablespoon light brown sugar
- ½teaspoon kosher salt
- ½cup flour
- ⅛teaspoon cayenne
- ⅛teaspoon freshly grated nutmeg
- 2eggs, beaten
- 1½cups panko or other unseasoned bread crumbs
- 1¼pounds boneless pork cutlets, pounded to ⅛-inch thick
- Coarse kosher salt and ground black pepper
- Safflower, peanut or vegetable oil, for frying
- 1scallion, thinly sliced, including greens
- Lingonberry jam, for serving (optional)
For the Pickles
For the Pork Cutlets
Nutritional analysis per serving (4 servings)
1372 calories; 109 grams fat; 13 grams saturated fat; 1 gram trans fat; 71 grams monounsaturated fat; 18 grams polyunsaturated fat; 63 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 40 grams protein; 1525 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the pickles: Grate the zest from one of the limes and juice them both. Add zest and juice to a shallow bowl along with the remaining pickle ingredients and toss well. Let sit for at least 30 minutes and up to 3 days. Chill if letting them sit for longer than 4 hours.
- Step 2
Meanwhile, prepare the pork: Mix flour with cayenne and nutmeg. Place flour mixture in one shallow dish, place eggs in a second dish, and place bread crumbs in a third dish. Season pork cutlets generously with salt and pepper.
- Step 3
Heat ⅛ inch oil in a large skillet over medium-high heat. While oil heats, dip cutlets one by one into flour (shake off any excess), then into eggs (ditto) and finally into the bread crumbs, taking care not to handle pork more than necessary (hold meat by ends).
- Step 4
When oil sizzles when a pinch of bread crumbs is thrown in, add as many cutlets as comfortably fit in one layer, leaving plenty of room around them. Swirl and tilt pan so oil cascades over top of cutlet in waves. When bottom is golden brown, 3 to 4 minutes, flip and brown the other side, swirling pan (swirling helps create air pockets, giving you lighter schnitzel). Transfer to a paper-towel-lined baking platter or baking tray and sprinkle with more salt. Repeat with remaining pork.
- Step 5
Serve pork sprinkled with scallion and drizzled with a little of the pickle juice, accompanied by the pickles and the lingonberry jam, if you like.
- And to Drink: Think Austrian. Either grüner veltliner or good dry Austrian riesling will go beautifully with schnitzel. If you prefer red, you could try a fresh, lithe zweigelt. Beyond Austria, many dry whites with substance and body will do: chardonnay, as long as it’s not oaky; Savennières, herbal sauvignon blancs, Soave, ribolla gialla from northeast Italy, a godello from Spain. And don’t forget sparkling wines, particularly Champagne, great with many fried foods. ERIC ASIMOV
Private Notes
Comments
I thought this was excellent! I'm not a fan of pickles but I made them according to the directions and loved them.
I would do one thing the next time I make this recipe, I will slather the pork cutlets with a mustard slather prior to the flour, I think that will add a little more depth of taste and is also authentic for the region. Great recipe.
A note about the pickles. How much lime juice is there in 2 limes? Large limes? Small limes? The amount of juice in limes varies a lot. My pickles were SO sour!
It would be helpful if recipe writers would indicate the volume or weight of ingredients. I often see "One onion".....how big? How many ounces/grams? Cups? It seems that the specifics are omitted from some recipes to make them appear to be quick and simple.
A simple pickle recipe:
On a mandolin, slice several Kirby cumcumbers and some onion as much as you like...both stay crispy.
Brine: equal amounts of vinegar, water and sugar. Make enough to cover the onions and cucumbers.
Add a spoon or so of salt and a nice amount of celery seeds....
Store in mason jars or sturdy freezer bags.....ready to eat in a few days.....people will love these.
Sided it with homemade potato pancakes, made exactly as written. Hubby didn't talk thru dinner until he was done and just said : "Please make this again." Very simple and tasty recipe! Next time, I think I'll follow the suggestion about adding mustard to the pork
This is the best schnitzel ever! I love the recipe & especially the video which I found helpful. The pickle sauce tastes best drizzled on top it the schnitzel! Poppy, 10, London
Excellent!! I followed the recipe exactly, served with the pickled veggies and lingonberry jam and a side of buttermilk mashed potato! The whole family loved it!! Thank you!
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