Restaurants›Farmhouse Tap & Grill (Vermont)›Pork Schnitzel Recipe

Pork Schnitzel Recipe

Inspired by Farmhouse Tap & Grill (Vermont)
Time45m
Serves4

arugula, fennel & tomato salad, crispy capers, whole grain mustard crème fraîche

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Ingredients

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Pork Schnitzel

Arugula, Fennel & Tomato Salad

Crispy Capers

Whole Grain Mustard Crème Fraîche

Method

Pork Schnitzel

1

Prepare the pork

Slice the pork loin into thin cutlets and pound them to about 1/4 inch thickness. Season with salt and pepper.

2

Breading the pork

Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each pork cutlet into the flour, then the egg, and finally coat with breadcrumbs.

3

Fry the schnitzel

In a large skillet, heat the olive oil over medium-high heat. Fry the breaded pork cutlets in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

Arugula, Fennel & Tomato Salad

4

Combine the salad ingredients

In a large bowl, combine arugula, sliced fennel, and cherry tomatoes.

5

Make the dressing

In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Drizzle over the salad and toss gently.

Crispy Capers

6

Fry the capers

In a small pan, heat olive oil over medium heat. Add capers and fry until crispy, about 2-3 minutes. Remove and drain on paper towels.

Whole Grain Mustard Crème Fraîche

7

Mix the sauce

In a small bowl, combine crème fraîche and whole grain mustard. Stir until well mixed.