In honor of Oktoberfest, this crispy pork schnitzel topped with cucumber and tomato salad is delicious and easy to make.
The Deets
In celebration of Oktoberfest, we’re serving up a mouthwatering crispy pork schnitzel that’s perfect for the season! This dish is all about balancing rich flavors with refreshing, crisp elements, and we’ve topped it with a traditional German-style cucumber and tomato salad, featuring @sunsetgrown One Sweet Tomatoes and Qukes for unbeatable flavor and freshness. The schnitzel itself is prepared by taking premium cuts of pork, pounding them ultra-thin, and coating them with a perfectly seasoned breadcrumb crust that fries up golden and crispy. Each bite of the tender pork is complemented by the light, zesty crunch of the cucumber and tomato salad, which adds a vibrant twist.
This recipe is an ideal pick for any Oktoberfest celebration, from casual get-togethers to full-on feasts, and it’s also a fantastic option for a flavorful weeknight meal. The salad’s brightness cuts through the richness of the schnitzel, making it the ultimate combination of hearty and refreshing. Save this post so you can recreate this dish anytime you need a taste of Oktoberfest or a crowd-pleasing dinner. Check out the full recipe in the caption, and cheers to a flavorful weekend ahead!#ad#InspiredByFlavorand#SunsetGrownPartner
crispy pork schnitzel topped with a German style cucumber and tomato salad
Ingredients
4 pork cutlets
- All purpose flour
- 2 eggs
- Salt
- Pepper
- Panko breadcrumbs
- Fry oil I used vegetable oil
The salad:
- 1 container of Sunset One Sweet Tomatoes
- 1 container of Sunset Qukes
- ½ red onion sliced thin
- ½ cup sour cream
- 1 tbsp sugar
- 1 tsp fresh dill
- Pinch of paprika
- 2 tbsp white vinegar
- Salt
- Pepper
Instructions
- Place slices of pork in between 2 pieces of parchment paper and using a meat hammer pound until the cutlet is super super thin, about 1/3”. Sprinkle with salt and pepper.
- Place flour in one dish, panko in another and whisk eggs in a bowl.
- Dredge meat in flour then egg, then breadcrumbs, making sure both sides of the pork get nicely coated.
- Heat fry oil in a skillet and when it hits 350 add cutlets. If you don’t have a meat thermometer you can dip an end of the cutlet into the oil to see if it sizzles. Cook for about 3-4 min per side or until the cutlets are a deep golden brown. Transfer to a baking tray and let cool slightly.
- Make salad by combining all ingredients into a large bowl. Season to taste depending on how creamy you want it to be. Serve cutlets with a nice scoop of salad over top. Enjoy!
