Crispy Pork Schnitzel with Citrus Salad

This recipe is a twist on the classic German recipe, where pork cutlets are thinly pounded out, then breaded in a light panko coating and fried until golden brown. Pounding the pork helps it to cook faster and tenderizes the meat as well. Veal is classically used for schnitzel, but I like the taste of pork with the citrus. Pork also typically tends to be a more accessible meat. I love the contrast between the fresh, bright citrus salad that tops the crispy fried pork schnitzel in this recipe.

Sometimes winter meals can get very heavy but the breaded pork is balanced by the zing of the citrus and the bright vinaigrette dressing for a light but filling dinner. I like to serve it with a side of roasted cauliflower to round out the meal. German schnitzel is typically served with spaetzle and gravy, fries or german potato salad.

Crispy Pork Schnitzel with Citrus Salad

Key Ingredients in This Recipe

• Pork – This recipe calls for boneless pork chops sliced into ½” thick cutlets. Keeping the pork thin makes for quick frying which keeps the meat moist.
• Citrus – I use a combination of navel orange, grapefruit, and blood orange for a unique flavor combination as well as for bright pops of color. While I like using a mix, one of the citrus can be used throughout.
• Shallot – Shallots have a mild, slightly sweet flavor. If needed swap in yellow or red onion in this recipe. The general rule of thumb is 3 medium shallots equal 1 medium onion.

How to Make Crispy Pork Schnitzel with Citrus Salad

For the pork schnitzel:

1. Pound out the pork. Working one at a time, place the pork cutlets between two large pieces of plastic wrap and use a meat pounder to gently pound the pork to ¼-inch thickness. Season the pork generously on both sides with salt and pepper and set aside.
2. Make the dredge. Set up the dredge ingredients into three separate bowls. In the first add the flour and season with the cayenne and coriander. In the next add the beaten eggs and in the third add the panko.
3. Dredge the pork. In a large cast iron pan over medium heat, add enough oil to fill ½” up the pan. Heat until when a few panko breadcrumbs are dropped in the pan, they sizzle. Working in batches, dredge in the flour mixture then the egg and finally the panko before adding the pork to the oil in an even single layer. Be careful not to overcrowd the pan.
4. Fry the crispy pork schnitzel. Fry, swirling the pan slightly so the oil falls over the top of the pork, until the breading is golden brown and crisp, about 3 minutes on each side. Remove to a paper towel-lined plate to drain. Repeat the process with the remaining pork.

For the citrus salad:

1. Toss the citrus and fennel. In a medium mixing bowl toss the fennel, shallot, mint, orange, grapefruit and blood orange.
2. Whisk the dressing. In a small bowl whisk together the olive oil, vinegar, honey, lemon zest and garlic until thoroughly combined.
3. Assemble. Toss 3 tablespoons of the dressing with the salad, adding more if desired.

To assemble and serve:

1. Assemble and serve. Divide the pork schnitzel among plates and top with the citrus salad. Serve hot.

What Does it Mean To Segment Fruit?

To segment or supreme a fruit means you remove the pith, peel and membrane of the citrus, cutting it into separate segments. Watch the video below for an example.

Other Recipes to Try

If you enjoy this crispy pork schnitzel recipe, I recommend checking out some of these:

• Seared Scallops with Green Apple Slaw
• German Almond-Apple Butter Cake
• Oktoberfest Pretzel Burgers

Crispy Pork Schnitzel with Citrus Salad

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Serves 6

US Customary – Metric

Ingredients:

For the pork schnitzel:

• 3 boneless pork chops, about 1½ pounds, sliced into ½” thick cutlets
• 1 cup all-purpose flour
• 1/8 teaspoon cayenne
• ½ teaspoons coriander
• 3 eggs, beaten
• 2 cups Panko breadcrumbs
• Vegetable oil, as needed, for frying
• Kosher salt, as needed
• Freshly ground black pepper, as needed

For the citrus salad:

• 1 medium bulb fennel, shaved
• 1 medium shallot, thinly sliced
• ¼ cup (packed) mint leaves
• 1 medium navel orange, segmented
• 1 small grapefruit, segmented
• 2 medium blood orange, segmented
• ¼ cup extra-virgin olive oil
• Jalapeño, thinly sliced
• 3 tablespoons white wine vinegar
• 2 teaspoons honey
• 1 teaspoon lemon zest
• 1 clove garlic, minced

Instructions:

For the pork schnitzel:

• Working one at a time, place the pork cutlets between two large pieces of plastic wrap and use a meat pounder to gently pound the pork to ¼-inch thickness. Season the pork generously on both sides with salt and pepper and set aside.
• Set up the dredge ingredients into three separate bowls. In the first add the flour and season with the cayenne and coriander. In the next add the beaten eggs and in the third add the panko.
• In a large cast iron pan over medium heat, add enough oil to fill ½” up the pan. Heat until when a few panko breadcrumbs are dropped in the pan, they sizzle. Working in batches, dredge in the flour mixture then the egg and finally the panko before adding the pork to the oil in an even single layer. Be careful not to overcrowd the pan.
• Fry, swirling the pan slightly so the oil falls over the top of the pork, until the breading is golden brown and crisp, about 3 minutes on each side. Remove to a paper towel-lined plate to drain. Repeat the process with the remaining pork.

For the citrus salad:

• In a medium mixing bowl toss the fennel, shallot, mint, orange, grapefruit and blood orange. In a small bowl whisk together the olive oil, vinegar, honey, lemon zest and garlic until thoroughly combined. Toss 3 tablespoons of the dressing with the salad, adding more if desired.

For serving:

• Divide the pork schnitzel among plates and top with the citrus salad. Serve hot.

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