Pork Schnitzel With Quick Pickles | Melissa Clark Recipes | The New York Times

pork cutlets

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner, while pork loin is less expensive.

bread crumbs

🥗Healthier: panko

💰Cheaper: homemade bread crumbs

Panko adds extra crunch, while homemade can save costs.

Get thin boneless pork cutlets, about half an inch thick, and pound them down using a rolling pin or a heavy skillet.

Season the pork cutlets with salt from a small bowl to avoid contaminating the salt.

Prepare the three dip method: dip the meat in flour mixed with freshly grated nutmeg and a pinch of cayenne pepper.

Next, dip the floured cutlets in beaten eggs, ensuring they are fully coated.

Finally, coat the cutlets in breadcrumbs using one hand for the dry ingredients and the other for the wet to avoid clumping.

Heat oil in a pan, performing a crumb test to check if the oil is hot enough by dropping in a breadcrumb and seeing if it sizzles.

Place the coated schnitzels in the hot oil, and use a spoon to cascade the oil over the top to create a light coating and crunch.

Season the schnitzels again with salt while they are still hot after frying.

Prepare quick pickles by mixing sliced cucumbers, shallots, sliced fennel, lime juice, brown sugar, and salt; let sit for 30 minutes or longer.

Serve the schnitzel with quick pickles and drizzle some pickle juice on top, along with lingonberry preserves and scallions for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens