Crispy Pork Schnitzel Recipe

Prepare and tenderize pork

Pat the pork pieces dry with paper towels. Place each piece between two sheets of plastic wrap or in a resealable bag and gently pound with a meat mallet or rolling pin until about 1/4 inch (6 mm) thick and an even thickness across the piece. Season both sides with 1/2 teaspoon salt and a pinch of black pepper (reserve the remaining salt and pepper for breading).

Set up breading station

Put the flour on a shallow plate and spread into an even layer. In a shallow bowl, beat the eggs with 2 tablespoons milk until combined. In another shallow plate or bowl, combine the panko breadcrumbs, grated Parmesan (if using), smoked paprika, remaining 1 1/2 teaspoons salt, and 1 teaspoon black pepper; mix well.

Bread the pork

Dredge each pounded pork piece first in flour, shaking off excess; then dip into the egg mixture, letting excess drip off; finally press firmly into the breadcrumb mixture, coating evenly on both sides and the edges. Place breaded cutlets on a wire rack while you heat the oil. For best adherence, let breaded cutlets rest 10 minutes.

Fry the schnitzel

Heat a large skillet over medium-high heat. Add the vegetable oil and heat until shimmering but not smoking (about 350°F / 175°C if using a thermometer). Add the butter to the pan and swirl to melt. Fry the cutlets in batches (do not overcrowd) 2–3 minutes per side, until golden brown and crisp and internal temperature reaches 145°F (63°C). Adjust heat as needed to prevent burning: medium-high at first, lowering to medium if browning too fast. Transfer finished schnitzel to a paper-towel-lined baking sheet or wire rack and keep warm in a low oven (200°F / 95°C) while you finish the rest. Serve with lemon wedges.

Prepare the vegetables and apple: peel the kohlrabi and julienne into thin matchsticks. Core and julienne the apple. Place both in a bowl and toss immediately with lemon juice to prevent browning.

Make the dressing and toss: In a small bowl whisk together lemon juice, olive oil, honey, salt, and black pepper. Pour the dressing over the kohlrabi and apple, add sliced green onion and chopped dill, and toss to combine. Taste and adjust seasoning. Chill briefly or serve at room temperature.

Cook the potatoes: Place whole small new potatoes in a pot and cover with cold salted water. Bring to a boil, then reduce to a simmer and cook until just tender when pierced with a paring knife, about 12–15 minutes depending on size. Drain and let steam dry for 2 minutes.

Shape and finish: While still warm, press each potato gently with the tines of a fork (fourchette) to slightly flatten and create ridges—don’t smash flat, just press to open the surface slightly. Toss the pressed potatoes with melted butter, olive oil, minced garlic, chopped thyme, coarse salt and pepper. Arrange on a baking sheet and roast in a preheated 425°F (220°C) oven for 12–15 minutes, turning once, until edges are golden and crisp.

Serve: Keep warm and serve alongside schnitzel.

Make the remoulade: In a small bowl combine mayonnaise, Dijon mustard, chopped capers, chopped pickle, lemon juice, minced shallot, chopped fresh dill, and hot sauce if using. Season with salt and black pepper and stir until smooth. Taste and adjust acidity or salt as needed. Chill until ready to serve.

Finish plating: Spoon a dollop of dill remoulade alongside each schnitzel or serve in a small bowl for dipping.