Pork Schnitzel With Quick Pickles

When most people think of schnitzel, they default to veal. But pork has its merits. Pork schnitzel is not only more economical than veal, it’s also richer in flavor and easier to cook (you’ve got a bigger margin of error when it comes to timing because pork isn’t as apt to dry out). This recipe calls for panko, which are fluffy Japanese-style bread crumbs that make the coating particularly light. But any bread crumbs will work. If you don’t want to make the quick pickles, serve this with a sliced up cucumber or two and/or fennel bulb with some lime wedges on the side. And if you happen to have lingonberry jam on hand, this is a great time to use it.

Ingredients

For the pickles:

• 2 limes
• 3 small Kirby cucumbers or 1 large cucumber, peeled if you like and thinly sliced
• ⅓ 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
• ½ teaspoon kosher salt

For the pork cutlets:

• ½ cup flour
• ⅛ teaspoon cayenne
• ⅛ teaspoon freshly grated nutmeg
• 2 eggs, beaten
• 1 ½ cups panko or other unseasoned bread crumbs
• 1 ¼ 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)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    776 calories; 38 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 18 grams polyunsaturated fat; 63 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 48 grams protein; 183 milligrams cholesterol; 434 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. 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.
2. 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.
3. 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).
4. 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.
5. 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.

• And to Drink: Think Austrian. Either grüner veltliner or good dry Austrian riesling will go beautifully with schnitzel. If you prefer red, you could try a fresh, lithe zweigelt. Beyond Austria, many dry whites with substance and body will do: chardonnay, as long as it’s not oaky; Savennières, herbal sauvignon blancs, Soave, ribolla gialla from northeast Italy, a godello from Spain. And don’t forget sparkling wines, particularly Champagne, great with many fried foods. ERIC ASIMOV

30 minutes