Pork Schnitzel Recipe

Prepare pork

If pork chops are thicker than 1/2 inch, place each between two sheets of plastic wrap and pound with a meat mallet or rolling pin to about 1/4-inch thickness. Trim any large fat pieces. Pat dry with paper towels.

Season and bread

In a shallow bowl mix flour with 1 tsp salt, 1/2 tsp pepper and paprika. In a second bowl whisk eggs with 2 tbs milk. In a third shallow dish combine breadcrumbs and Parmesan (if using). Season both sides of each pounded chop lightly with remaining salt and pepper. Dredge each pork piece first in flour (shake off excess), then dip into egg mixture, then press into breadcrumbs to coat evenly. Set on a wire rack and let rest 10 minutes to help coating adhere.

Fry schnitzel

Heat a large skillet over medium-high heat and add vegetable oil to reach about 1/8 inch depth (approximately 1 cup). When oil shimmers (about 350°F/175°C), add schnitzels in a single layer without crowding (work in batches if needed). Fry 3 to 4 minutes per side, until golden brown and internal temperature reaches 145°F (63°C). Adjust heat to maintain oil temperature — golden color without burning. Transfer to a paper towel-lined plate or wire rack. Add 2 tbs unsalted butter to the skillet for the last minute and spoon melted butter over schnitzels to finish.

Keep warm

Place cooked schnitzels on a baking sheet and keep in a 200°F (95°C) oven while finishing remaining components so everything is hot at service.

Place potato cubes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt and bring to a boil over high heat. Reduce to a simmer and cook 12–15 minutes until potatoes are tender when pierced with a fork.

Drain potatoes well and return to warm pot. Add 4 tbs butter and warm milk. Mash with a potato masher or ricer until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper, taste and adjust. Keep warm until plating.

In a small sauté pan melt 1 tbs butter over medium heat. If using apple, add diced apple and cook 2–3 minutes until slightly softened. Add drained sauerkraut, caraway seeds (if using) and 1/4 tsp pepper. Sauté 4–6 minutes until heated through and flavors meld. Adjust seasoning to taste. Keep warm.

In a medium skillet, heat 1 tbs olive oil and 2 tbs butter over medium-high heat. Add sliced mushrooms and spread into a single layer. Cook undisturbed 2–3 minutes to brown, then stir and cook another 2 minutes until nicely caramelized.

Add minced shallot and garlic and cook 30–45 seconds until fragrant. Sprinkle 1 tsp flour over mushrooms, stir to combine and cook 1 minute to remove raw flour taste.

Slowly whisk in 1 cup chicken stock, scraping up browned bits. Bring to a simmer and reduce 3–4 minutes until slightly thickened. Stir in 1/2 cup heavy cream, 1/2 tsp Dijon mustard and thyme. Simmer 2–3 minutes until sauce coats the back of a spoon. Season with 1/2 tsp salt and 1/4 tsp black pepper; adjust to taste.

If sauce is too thin, simmer a minute longer; if too thick, thin with a splash of stock or cream. Keep warm until serving.