Pork Schnitzel Recipe

Prep pork

Trim any large fat pieces from the pork loin. Slice the pork into 6 thin cutlets (about 1/4" thick). If needed, place a cutlet between plastic wrap and pound gently with a meat mallet or heavy skillet to an even 1/8–1/4" thickness. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper.

Set up breading station

Place flour in a shallow dish. In a second shallow bowl whisk eggs with 2 tbsp milk until smooth. In a third shallow dish combine breadcrumbs with grated Parmesan (if using) and the remaining 1/2 tsp black pepper and 1/2 tsp kosher salt.

Bread the cutlets

Working one at a time, dredge each cutlet in flour, shaking off excess; dip into the egg wash, letting excess drip off; press into breadcrumbs to fully coat, pressing gently so crumbs adhere. Place on a wire rack and rest 10 minutes to help coating set.

Fry schnitzel

In a large skillet over medium-high heat add 1 cup neutral oil and 2 tbsp butter. Heat until shimmering and butter foams but not browned (about 325–350°F if using thermometer). Fry cutlets in batches, 2–3 minutes per side, until golden brown and crisp. Do not overcrowd. Transfer to a wire rack set over a sheet tray and season immediately with a light sprinkle of salt. Keep warm in a low oven (200°F / 95°C) while finishing remaining cutlets.

Finish

When ready to serve, squeeze a little lemon over each schnitzel and garnish with chopped parsley.

Whisk together 1/2 cup cherry preserves, 2 tbsp Dijon, 1 tbsp whole-grain mustard, 1 tbsp apple cider vinegar, 1 tsp soy sauce and 1 tbsp hot water in a small bowl until smooth. Taste and season with 1/4 tsp salt and 1/4 tsp black pepper. If too thick, thin with an additional teaspoon of warm water. Keep at room temperature; serve a spoonful alongside each schnitzel or drizzle a little over the cutlet.

Cook potatoes

Place whole small potatoes in a pot, cover with cold salted water, bring to a boil and simmer until just tender when pierced (10–12 minutes). Drain and let cool slightly, then slice into 1/4" rounds.

Cook bacon & aromatics

While potatoes cook, dice bacon and cook in a skillet over medium heat until crisp. Remove bacon with a slotted spoon and set aside on paper towel. Reserve 1 tbsp bacon fat in the pan and discard excess. Add the thinly sliced 1/2 onion to the skillet and cook until soft and translucent, about 4 minutes.

Make dressing & combine

To the softened onion add 3 tbsp apple cider vinegar, 1/4 cup stock, 1 tsp Dijon mustard, 1/2 tsp sugar, 3/4 tsp salt and 1/2 tsp pepper. Bring to a gentle simmer and cook 1–2 minutes, scraping up browned bits. Add the warm potato slices to the pan and toss gently to coat, allowing potatoes to absorb the dressing for 1–2 minutes. Stir in the crisp bacon and 2 tbsp chopped parsley. Taste and adjust seasoning. Serve warm or at room temperature.

Toast caraway

In a small dry skillet over medium heat toast 1 tsp caraway seeds until fragrant, about 30 seconds; crush lightly with the back of a spoon or mortar and pestle.

Sweat cabbage

In a large skillet or sauté pan melt 2 tbsp butter over medium heat. Add the thinly sliced cabbage and cook, stirring occasionally, until it begins to wilt, 5–7 minutes.

Braise

Add the toasted caraway, 2 tbsp apple cider vinegar, 1/2 tsp sugar, 1/2 cup stock, 3/4 tsp salt and 1/2 tsp pepper. Stir, cover partially, and reduce heat to medium-low. Braise until the cabbage is tender but still has slight bite, 12–15 minutes. Uncover and increase heat briefly to evaporate excess liquid if needed. Adjust seasoning.

On each plate place a portion of German potato salad and a serving of braised caraway cabbage. Lay a hot pork schnitzel across or beside them. Add a lemon wedge and spoon 1–2 tbsp Door County cherry-mustard sauce on the side or drizzle lightly over the schnitzel. Garnish with a sprinkle of chopped parsley. Serve immediately.