Pork Schnitzel Recipe

Prepare pork

Trim any large fat pieces from the pork chops. Place each chop between two sheets of plastic wrap or in a large resealable bag. Using a meat mallet or the flat bottom of a heavy pan, gently pound each chop to an even thickness of about 1/4 inch (6 mm). Season both sides of each pounded chop with 3/4 tsp salt and 1/4 tsp black pepper (reserve remaining salt and pepper for finishing).

Set up breading station

Arrange three shallow dishes: one with flour, one with beaten eggs, milk, and Dijon (whisk 2 eggs + 2 tbsp milk + 1 tbsp Dijon until smooth), and one with breadcrumbs mixed with grated Parmesan and a pinch of remaining salt and pepper. Pat each pork piece dry before dredging.

Bread the pork

Working one at a time, dredge a pork piece in flour, shaking off excess. Dip into the egg-Dijon wash, letting excess drip off, then press firmly into the breadcrumb mixture until evenly coated. Place breaded cutlets on a wire rack and repeat with remaining chops. Let rest 10 minutes to help coating adhere.

Cook schnitzel

In a large skillet over medium-high heat, add neutral oil and 1 tbsp butter. Heat until oil shimmers but is not smoking (about 350°F/175°C if using a thermometer). Carefully add 2 cutlets (do not crowd) and fry 2.5–3.5 minutes per side, or until golden brown and an internal temperature of 145°F (63°C). Add remaining 1 tbsp butter to pan halfway through to baste. Transfer cooked schnitzel to a paper towel-lined plate or a warm oven (200°F/95°C) while you fry the remaining cutlets in the same manner.

Finish

Season cooked schnitzel lightly with the remaining salt and pepper to taste. Keep warm until ready to serve. Serve each schnitzel with a lemon wedge to squeeze over the meat just before eating.

Make the dressing: in a small bowl whisk together 2 tsp Dijon mustard, 2 tbsp fresh lemon juice, 1 tsp honey, 1 tsp red wine vinegar, 1/2 tsp salt, 1/2 tsp black pepper and 1 tbsp olive oil until emulsified. Taste and adjust seasoning; add lemon zest if using for extra brightness.

Sauté shallot: in a medium skillet over medium heat add remaining 1 tbsp olive oil. Add thinly sliced shallot and cook, stirring, until softened and just translucent, about 2–3 minutes. Remove from heat and let cool slightly.

Toss greens: place the baby greens in a large bowl. Add the lightly cooled shallot and pour dressing over the greens. Toss gently to coat, just until the leaves are wilted slightly but still bright and tender, about 30 seconds to 1 minute. Adjust seasoning with additional salt, pepper, or lemon juice if desired.

Serve: arrange a generous handful of dressed greens alongside each schnitzel or pile the greens on top of the schnitzel for a lemony, Dijon-accented contrast. Garnish with extra lemon wedges.