Bone-in Schnitzel Recipe

Prepare the Pork Chops

Season the bone-in pork chops with salt and black pepper on both sides.

Set Up Breading Station

Prepare a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Set them up in order.

Bread the Pork Chops

Dredge each chop in flour, shaking off excess, then dip in the beaten eggs, and finally coat in breadcrumbs, pressing gently to adhere.

Fry the Schnitzels

In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the breaded pork chops, cooking for about 4-5 minutes on each side until golden brown and cooked through.

Drain and Rest

Remove the schnitzels from the oil and place them on a paper towel-lined plate to drain excess oil. Let them rest for a few minutes.

Prepare the Vegetables

Thinly slice the green apple, fennel bulb, and carrots. Chop the fresh parsley.

Combine Ingredients

In a large bowl, combine the sliced apple, fennel, carrots, and parsley.

Make the Dressing

In a small bowl, whisk together the apple cider vinegar, olive oil, salt, and black pepper.

Toss the Slaw

Pour the dressing over the slaw and toss well to combine. Let it sit for at least 15 minutes to allow the flavors to meld.

Prepare the Pickling Liquid

In a small saucepan, combine yellow mustard seeds, white vinegar, sugar, and salt. Bring to a boil.

Cool and Store

Once boiling, remove from heat and let it cool. Transfer to a jar and refrigerate for at least 24 hours before serving.