Austrian schnitzel became German when 1857 cookbook author misprinted 'Wiener' as 'pork'—Vienna still won't forgive them.
Pork Schnitzel with Chicory and Apple Salad
Dive into a delightful summer experience with our crispy pork schnitzel, perfectly paired with a zesty chicory and apple salad. This dish brings together succulent pork, crunchy apples, and the peppery bite of chicory for a refreshing twist. It's the ultimate combo for a light meal that celebrates the flavors of the season!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- apple
- lemon
🥩Meat & Seafood(1)
- pork (454 g)
🥛Dairy & Eggs(2)
- butter (14 g)
- egg
🫙Pantry Staples(4)
- flour (125 g)
- neutral oil (240 ml)
- olive oil (15 ml)
- panko breadcrumbs (240 ml)
🍯Sauces & Condiments(1)
- mustard (15 ml)
📦Other(1)
- chicory (240 ml)
👨🍳 Instructions
- 1
Flatten the pork and coat it in flour, egg, and panko breadcrumbs.
- 2
Fry the coated pork in a hot pan with neutral oil.
- 3
Prepare the salad by mixing olive oil, lemon juice, and mustard.
- 4
Slice the apple into thin batons and add chicory, mixing everything together.
- 5
Add butter to the pan and baste the schnitzel.
- 6
Plate the schnitzel and salad together.
💡 Pro Tips
- ✓Pound pork to exactly 1/4 inch thickness using a meat mallet because thinner pieces cook too quickly and dry out, while thicker pieces won't cook evenly through the breading.technique1/4 inch thickness
- ✓Heat oil to 340-350°F before adding schnitzel because lower temperatures cause soggy breading while higher temps burn the panko before the pork cooks through.timing340-350°F
- ✓Use a 3-stage breading station with flour seasoned at 2% salt by weight, which creates better adhesion and prevents the coating from sliding off during frying.technique2% salt by weight
- ✓Toss apple slices with lemon juice within 30 seconds of cutting to prevent enzymatic browning, as polyphenol oxidase begins discoloring apple flesh immediately upon exposure to air.timing30 seconds
- ✓Add cold butter to the hot pan during the last 30-45 seconds of cooking and tilt the pan to create a foam that bastes the schnitzel, adding richness without burning the milk solids.technique30-45 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Austrian schnitzel became German when 1857 cookbook author misprinted 'Wiener' as 'pork'—Vienna still won't forgive them.
Pork Schnitzel with Chicory and Apple Salad
Dive into a delightful summer experience with our crispy pork schnitzel, perfectly paired with a zesty chicory and apple salad. This dish brings together succulent pork, crunchy apples, and the peppery bite of chicory for a refreshing twist. It's the ultimate combo for a light meal that celebrates the flavors of the season!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- apple
- lemon
🥩Meat & Seafood(1)
- pork (454 g)
🥛Dairy & Eggs(2)
- butter (14 g)
- egg
🫙Pantry Staples(4)
- flour (125 g)
- neutral oil (240 ml)
- olive oil (15 ml)
- panko breadcrumbs (240 ml)
🍯Sauces & Condiments(1)
- mustard (15 ml)
📦Other(1)
- chicory (240 ml)
👨🍳 Instructions
- 1
Flatten the pork and coat it in flour, egg, and panko breadcrumbs.
- 2
Fry the coated pork in a hot pan with neutral oil.
- 3
Prepare the salad by mixing olive oil, lemon juice, and mustard.
- 4
Slice the apple into thin batons and add chicory, mixing everything together.
- 5
Add butter to the pan and baste the schnitzel.
- 6
Plate the schnitzel and salad together.
💡 Pro Tips
- ✓Pound pork to exactly 1/4 inch thickness using a meat mallet because thinner pieces cook too quickly and dry out, while thicker pieces won't cook evenly through the breading.technique1/4 inch thickness
- ✓Heat oil to 340-350°F before adding schnitzel because lower temperatures cause soggy breading while higher temps burn the panko before the pork cooks through.timing340-350°F
- ✓Use a 3-stage breading station with flour seasoned at 2% salt by weight, which creates better adhesion and prevents the coating from sliding off during frying.technique2% salt by weight
- ✓Toss apple slices with lemon juice within 30 seconds of cutting to prevent enzymatic browning, as polyphenol oxidase begins discoloring apple flesh immediately upon exposure to air.timing30 seconds
- ✓Add cold butter to the hot pan during the last 30-45 seconds of cooking and tilt the pan to create a foam that bastes the schnitzel, adding richness without burning the milk solids.technique30-45 seconds