Crispy Pork Schnitzel with Citrus Salad recipe from cooking with cocktail rings

Crispy Pork Schnitzel with Citrus Salad

This recipe is a twist on the classic German recipe, where pork cutlets are thinly pounded out, then breaded in a light panko coating and fried until golden brown. Pounding the pork helps it to cook faster and tenderizes the meat as well. Veal is classically used for schnitzel, but I like the taste of pork with the citrus. Pork also typically tends to be a more accessible meat.

I love the contrast between the fresh, bright citrus salad that tops the crispy fried pork schnitzel in this recipe. Sometimes winter meals can get very heavy but the breaded pork is balanced by the zing of the citrus and the bright vinaigrette dressing for a light but filling dinner. I like to serve it with a side of roasted cauliflower to round out the meal.


For the pork schnitzel:

3 boneless pork chops (about 1½ pounds), sliced into ½” thick cutlets

1 cup all-purpose flour

1/8 teaspoon cayenne

½ teaspoons coriander

3 eggs, beaten

2 cups Panko breadcrumbs

Vegetable oil, as needed, for frying

Kosher salt, as needed

Freshly ground black pepper, as needed

For the citrus salad:

1 medium bulb fennel, shaved  

1 medium shallot, thinly sliced

¼ (packed) cup mint leaves

1 medium navel orange, segmented

1 small grapefruit, segmented

2 medium blood orange, segmented

¼ cup extra-virgin olive oil

Jalapeno, thinly sliced

3 tablespoons white wine vinegar

2 teaspoons honey

1 teaspoon lemon zest

1 clove garlic, minced


For the pork schnitzel:

Working one at a time, place the pork cutlets between two large pieces of plastic wrap and use a meat pounder to gently pound the pork to ¼-inch thickness. Season the pork generously on both sides with salt and pepper and set aside.

Set up the dredge ingredients into three separate bowls. In the first add the flour and season with the cayenne and coriander. In the next add the beaten eggs and in the third add the panko.

In a large cast iron pan over medium heat, add enough oil to fill ½” up the pan. Heat until when a few panko breadcrumbs are dropped in the pan, they sizzle. Working in batches, dredge in the flour mixture then the egg and finally the panko before adding the pork to the oil in an even single layer. Be careful not to overcrowd the pan.

Fry, swirling the pan slightly so the oil falls over the top of the pork, until the breading is golden brown and crisp, about 3 minutes on each side. Remove to a paper towel-lined plate to drain. Repeat the process with the remaining pork.

For the citrus salad:

In a medium mixing bowl toss the fennel, shallot, mint, orange, grapefruit and blood orange. In a small bowl whisk together the olive oil, vinegar, honey, lemon zest and garlic until thoroughly combined. Toss 3 tablespoons of the dressing with the salad, adding more if desired.

For serving:

Divide the pork schnitzel among plates and top with the citrus salad. Serve hot.

Serves 6.



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