By Melissa Clark
- Total Time
- 30 minutes
- Rating
- 5(1,545)
- Notes
- Read community notes
When most people think of schnitzel, they default to veal. But pork has its merits. Pork schnitzel is not only more economical than veal, it’s also richer in flavor and easier to cook (you’ve got a bigger margin of error when it comes to timing because pork isn’t as apt to dry out). This recipe calls for panko, which are fluffy Japanese-style bread crumbs that make the coating particularly light. But any bread crumbs will work. If you don’t want to make the quick pickles, serve this with a sliced up cucumber or two and/or fennel bulb with some lime wedges on the side. And if you happen to have lingonberry jam on hand, this is a great time to use it.
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Ingredients
Yield:4 servings
- 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
Ingredient Substitution Guide
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.
Tip
- 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
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1,545
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Cooking Notes
Tony
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.
Rita
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.
Roger
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.
Linda H
Midwesterners would serve this pork on a bun with dill pickles and call it a pork tenderloin sandwich.
Kayla
Last week my butcher suggested mixing a large spoonful of very strong mustard into the eggs, let mix sit for an hour, then flour, eggs, crumbs on the schnitzel. If you refrigerate for an hour, the coating does stay on longer.
.
Steffano
One other thought...ligonberries are expensive in Minnesota. I roast seedless red grapes with shallots and rosemary and a little oil. Very nice accompaniment.
Faded elegance
use boneless center loin pork chops and pound thin between sheets of waxed paper with a meat mallet
cheryl
Along the lines of a veal chop Milanese recipe I like, I make pan sauce from the pork drippings + red wine + balsamic vinegar, then serve the schnizel plus sauce over arugula.
faye49
I haven't made the Schnitzel yet but the quick pickles are incredible. I made it with 2 large seedless cucumbers and doubled everything else. My husband and daughter demolished them. I did one substitution, I don't like fennel so I used shallots AND red onions, I tasted it briefly and it was really good, too bad no one saved me any for dinner.
Karenkarim
Cooked pork as directed. Swirling really worked!Topped with Jager sauce. Sauteed fine onions, then mushrooms in butter. Added beef stock, malt vinegar, salt and pepper, cooked down. swirl of cream.No need for pickles as I served with red cabbage. Paprika/garlic seasoned new potatoes made for a lovely meal.
kittypro
Totally fantastic!!! The pickles are the key flavor. Absolutely MUST make them! (though I did leave out the fennel - not a fan) Otherwise, it's just a breaded pork cutlet. Served with some homemade Herbed Spaetzle. My potato ricer was the PERFECT tool for making these yummy little dumplings. Slather them with lots of butter and rosemary. Perfect accompaniment to this meal.
jimsir
What do you mean too much work. Five minutes and they are delicious.
Roger
Use amounts to your liking....more sour or less...like onion? Use a bigger onion. Too sour? Add a pinch of sugar....experiment and you'll make it your own.
Ohiofem
This is very much like pork katsu, another Melissa Clark recipe on this site. You could serve the cutlets with just a squeeze of lemon or lime or top it with tonkatsu sauce, a spicy hot Japanese sauce. Pickled cucumbers are also served with that.
David Look
From Melissa: You need to swirl the pan pretty vigorously, but if you're having problems you can add more oil.
NC
Brendan really likes. Didn’t have scallions so didn’t use. Next time try mustard in egg as per some notes. Prep and leave in fridge so breading will adhere. Bring to room temp for 45-60 min before cooking (in canola oil).Can use spoon to scoop oil over top of cutlets. Pickles are yummy!
LoriLynne
Schnitzel = five stars. Pickles = three stars. The pickles needed vinegar.
laurag
Wonderful recipe! I followed exactly for two chops and tried the mustard spread on before the flour step with two others. I liked the original better!Also attempted airfryer for 2 (bone in pork chops) and preheated for 5 minutes at 400, then sprayed with avocado oil and cooked on preheat (my fav!) flipping every 5 for 15-20 until it came to 145. Not as dark or quite as crispy of a sear as the two I did in the cast iron but they tasted great- positive experiment and I would do it again!
JAR 46
2 thoughts: 1) Use pork tenderloin. Cut into small rounds, pound thin, and then proceed. Can also butterfly the tenderloin, pound thin and cut into larger but thin cutlets. 2) Use panko, but use your hand to crush the large crumbs so there is a mix of large and small, powdery crumbs.
Elizabeth
My family is sensitive to citrus. The juice of 2 limes would give us all a rash. Suggestions for a vinegar that we could substitute or use for 50-75% of the lime juice? White wine vinegar? Apple cider? And what volume of total acidic liquid?
Kris D.
Cranberry sauce from Thanksgiving makes a great substitute for lingonberry jam
Judy
I went to Japan recently and was a bit surprised to see pork cutlets on most restaurant menus. I dip the cutlets (pork or chicken) in sour cream, then roll in panko and fry. In Japan it is called katsu pork.
joan
i'm having trouble believing the nutritional information could be correct. Over 1000 calories for one pork schnitzel! It was delicious but it didn't soak up that much fat
Fog Lady
This is a perfect recipe! The schnitzel came out great as did the pickles which we’re a perfect accompaniment. Also served with ligonberry jam and a vinegar based red potato salad. Zero leftovers. Thank you Melissa Clark!
Alex
One way to make this gluten free is to substitute masa for both the flour and bread crumbs. I split my masa into two bowls, 1/2 cup each, and seasoned one of them. It held together and browned nicely.
Tim in
Excellent! I would definitely spring for the lingonberry jam. There is something really magical about how the crunchy fattiness of the fried pork is offset by the acidic tang of the pickles and then rounded out by the sweetness of the jam. It makes for a full plate of fun flavors. Thank you Melissa Clark!
Lisa
I love this dish, and make let often. Don't skip the pickles! Served with spaetzle, it's a crowd pleaser or even great for weeknight meal.
Anna deLeon
1/4 cup flour1/16 tsp cayenne 1/16 tsp nutmegPlenty for dredging 1- 1 1/2 pound pork
Portland
Made according to recipe and outcome was dynamite. Next time I will add a strong mustard to beaten egg which will give it a hint of taste and depth. You will not be sorry you made either the schnitzel or pickled side.
Dee
Made this pork and pickles as written but omitted fennel because I didn’t have one. A mouthful,of pork with the cucumber, pickles is a marriage made in heaven. Served with spaetzle. Yum.
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