Pork Schnitzel With Quick Pickles Recipe (2024)

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 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.

Midwesterners would serve this pork on a bun with dill pickles and call it a pork tenderloin sandwich.

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.
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One other thought...ligonberries are expensive in Minnesota. I roast seedless red grapes with shallots and rosemary and a little oil. Very nice accompaniment.

use boneless center loin pork chops and pound thin between sheets of waxed paper with a meat mallet

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.

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.

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.

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.

What do you mean too much work. Five minutes and they are delicious.

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.

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.

From Melissa: You need to swirl the pan pretty vigorously, but if you're having problems you can add more oil.

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!

Schnitzel = five stars. Pickles = three stars. The pickles needed vinegar.

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!

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.

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?

Cranberry sauce from Thanksgiving makes a great substitute for lingonberry jam

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.

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

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!

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.

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!

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.

1/4 cup flour1/16 tsp cayenne 1/16 tsp nutmegPlenty for dredging 1- 1 1/2 pound pork

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.

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.