Schweineschnitzel Recipe

Prepare pork

Pat pork cutlets dry with paper towels. If they are thicker than 1/4 inch after trimming, place each between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to about 1/8–1/4 inch thickness. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper.

Set up breading station

Place flour in a shallow dish. In a second shallow dish whisk the 2 eggs with 2 tbsp milk until combined. In a third shallow dish combine breadcrumbs with 1/2 tsp paprika (if using) and a pinch of salt and pepper.

Bread the cutlets

Dredge each cutlet first in flour, shaking off excess, then dip into the egg mixture allowing excess to drip off, and finally press into the breadcrumbs, coating completely and pressing so breadcrumbs adhere. Place breaded cutlets on a tray and let rest 10 minutes—this helps the coating set.

Fry the schnitzel

In a large skillet (preferably cast iron or stainless) heat 1/2 cup vegetable oil with 2 tbsp butter over medium-high heat until shimmering and the butter foams but does not brown. Test by dropping a few breadcrumbs — they should sizzle immediately. Working in two batches if necessary to avoid crowding, add cutlets and fry 2–3 minutes per side until golden brown and cooked through (internal temp ~145°F/63°C). Adjust heat as needed so exterior browns without burning. Transfer to a wire rack set over a sheet pan or paper towel-lined plate to drain. Keep warm in a low oven (200°F/95°C) if frying in batches.

Finish

Just before serving, squeeze the juice of half the lemon over the schnitzels to brighten flavor. Reserve lemon wedges for guests.

Whisk together 2 tbsp prepared horseradish, 1 tbsp white wine vinegar, 1 tsp Dijon mustard and 1/2 tsp honey in a small bowl. Slowly drizzle in 4 tbsp extra-virgin olive oil while whisking to emulsify. Season to taste with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or heat — add more horseradish for spice, more honey for balance.

Place 4 cups arugula in a large bowl with optional halved cherry tomatoes. Drizzle with 2 tbsp extra-virgin olive oil, sprinkle 1/4 tsp sea salt and 1/8 tsp black pepper, then toss gently to coat. Right before serving, drizzle 2–3 tbsp of the prepared horseradish vinaigrette over the arugula and toss lightly — you may not need the entire vinaigrette; adjust to taste.

Arrange a portion of dressed arugula on each plate. Lay a warm pork schnitzel over or beside the greens. Spoon any pan juices lightly over the schnitzel if desired. Garnish with chopped parsley and serve with lemon wedges and remaining horseradish vinaigrette on the side for extra heat.