Best 3 Pork Schnitzel With Quick Pickles Recipes

Pork schnitzel is a classic German dish that is enjoyed by people all over the world. It is made with pounded pork cutlets that are breaded and fried until golden brown. The schnitzel is typically served with a variety of sides, such as mashed potatoes, sauerkraut, and gravy. This article provides two recipes for pork schnitzel: a traditional recipe and a healthier version that uses panko breadcrumbs instead of traditional breadcrumbs. Both recipes are accompanied by a recipe for quick pickles, which are a great way to add a tangy flavor to the schnitzel. The traditional recipe uses butter to fry the schnitzel, while the healthier version uses olive oil. The healthier version also uses Greek yogurt instead of heavy cream in the quick pickles recipe. Both recipes are easy to follow and can be made in under an hour.

Let's cook with our recipes!

PORK SCHNITZEL WITH QUICK PICKLES RECIPE - (4.3/5)

Pork Schnitzel with Quick Pickles Recipe - (4.3/5) image

Provided by GratefulSea

Number Of Ingredients 18

Ingredients

FOR THE PICKLES:
2 limes
3 small Kirby cucumbers or 1 large cucumber, peeled if you like and thinly sliced
1/3 cup very thinly sliced fennel bulb (save the fronds for garnish)
1 large shallot or 1/2 small red onion, thinly sliced
1 tablespoon light brown sugar
1/2 teaspoon kosher salt
FOR THE PORK CUTLETS:
1/2 cup flour
1/8 teaspoon cayenne
1/8 teaspoon freshly grated nutmeg
2 eggs, beaten
1 1/2 cups panko or other unseasoned bread crumbs
1 1/4 pounds boneless pork cutlets, pounded to 1/8-inch thick
Coarse kosher salt and ground black pepper
Safflower, peanut or vegetable oil, for frying
1 scallion, thinly sliced, including greens
Lingonberry jam, for serving (optional, the idea is to have a dollop of something sweet)

Steps:

PREPARE THE PICKLES: Grate the zest from one of the limes and juice them both. Add zest and juice to a shallow bowl along with the remaining pickle ingredients and toss well. Let sit for at least 30 minutes and up to 3 days. Chill if letting them sit for longer than 4 hours. Meanwhile, prepare the pork: Mix flour with cayenne and nutmeg. Place flour mixture in one shallow dish, place eggs in a second dish, and place bread crumbs in a third dish. Season pork cutlets generously with salt and pepper. Heat 1/8 inch oil in a large skillet over medium-high heat. While oil heats, dip cutlets one by one into flour (shake off any excess), then into eggs (ditto) and finally into the bread crumbs, taking care not to handle pork more than necessary (hold meat by ends). When oil sizzles when a pinch of bread crumbs is thrown in, add as many cutlets as comfortably fit in one layer, leaving plenty of room around them. Swirl and tilt pan so oil cascades over top of cutlet in waves. When bottom is golden brown, 3 to 4 minutes, flip and brown the other side, swirling pan (swirling helps create air pockets, giving you lighter schnitzel). Transfer to a paper-towel-lined baking platter or baking tray and sprinkle with more salt. Repeat with remaining pork. Serve pork sprinkled with scallion and drizzled with a little of the pickle juice, accompanied by the pickles and the lingonberry jam, if you like.

PICKLE SCHNITZEL-PICKLE-BRINED PORK CHOPS WITH SWEET AND SPICY PEPPERS

Pickle Schnitzel-Pickle-Brined Pork Chops with Sweet and Spicy Peppers image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 8h50m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup dill pickle juice (preferably leftover from a jar of pickles)
1 cup whole sweet piquante peppers from a deli olive bar, such as Peppadews, plus 1/4 cup of the pepper juice
Four 1-inch-thick bone-in pork chops
2 orange bell peppers, sliced 1/2 inch thick
1 medium yellow onion, sliced
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 large eggs, whisked
2 cups panko breadcrumbs
1/4 cup vegetable oil
8 lemon wedges, for serving

Steps:

Combine the pickle juice, pepper juice and pork chops in a large zipper-top bag. Brine at least overnight and at most 24 hours, flipping the bag halfway through.
Preheat the oven to 350 degrees F.
Toss the piquante peppers, bell peppers and onions with the olive oil in a bowl. Season liberally with salt and pepper. Transfer to a baking sheet and roast until slightly charred and soft, about 20 minutes. Lower the oven temperature to 200 degrees F and keep warm until ready to serve.
Take the chops out of the bag (discard the brine) and dry them off with paper towels. Place a chop between plastic wrap and pound with a meat mallet until 1/2 inch thick. Make sure you pound around the bone but keep the bone intact; this adds flavor and plating dramatics. Repeat with the remaining chops.
Set up an F. E. B. station with flour, egg and breadcrumbs in separate shallow containers; season the breadcrumbs with salt and pepper. Season each chop with salt and pepper, then dredge in the flour, coat with the egg and then coat in the breadcrumbs, ensuring the breadcrumbs adhere to all the nooks and crannies.
Heat a large skillet over medium heat, add the vegetable oil and heat until very hot. Working in 2 batches, fry the chops 2 at a time until golden on each side, 4 to 5 minutes a side. Keep the chops warm on a wire-racked baking sheet in the oven while you repeat with the remaining chops.
Plate each chop over a serving of the peppers and onions and serve with 2 lemon wedges to squeeze on top.

PORK SCHNITZEL

Pork Schnitzel image

Provided by Tyler Florence

Categories main-dish

Time 43m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 boneless pork loin chops (about 5 to 6 ounces each)
1 1/2 cups all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs
1/2 cup milk
4 cups plain dried bread crumbs
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 sprig thyme
Lemon wedges

Steps:

Begin by placing each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer until they are an even 1/4-inch thick.
Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the bread crumbs in a third dish and again season with salt and pepper. Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.
Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.
Heat oil and butter in large nonstick skillet over medium-high heat. Add the thyme sprig and let it fry for about 1 minute to infuse the oil. Remove the thyme sprig and reserve. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove to paper towels to drain. Season with salt and transfer to a serving platter while still hot. Garnish with lemon wedges and the fried thyme sprig before serving.

Tips:

To ensure the schnitzel is cooked evenly, use a meat mallet to pound it to an even thickness before coating.
For a crispy coating, use a combination of flour, eggs, and breadcrumbs.
Fry the schnitzel in a shallow pool of hot oil until golden brown on both sides.
To make the quick pickles, use a mandoline or sharp knife to thinly slice the cucumbers.
In a bowl, combine the cucumbers with the vinegar, sugar, and salt. Let them sit for at least 30 minutes before serving.
Serve the schnitzel with the quick pickles, lemon wedges, and your favorite dipping sauce.

Conclusion:

Pork schnitzel with quick pickles is a delicious and easy-to-make dish that is perfect for any occasion. The schnitzel is crispy on the outside and juicy on the inside, and the quick pickles are a refreshing and tangy accompaniment. This dish is sure to be a hit with everyone at your table.