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crispy pork schnitzel topped with a German style cucumber and tomato salad

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 Cutlets

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!