Serves 4
45 min
Pork Schnitzel with Cucumber Salad
Recipe GLPRe8c5b6582eddd0
Golden-fried pork cutlets paired with a cool, creamy cucumber salad seasoned with fresh dill. This Central European classic combines tender breaded pork with a refreshing yogurt-based cucumber accompaniment.
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Ingredients
6 Persian cucumbers, sliced 1/2 inch thick
Kosher salt
Black pepper
¼ cup Fresh dill, finely chopped, plus sprigs for garnish
1¾ cups Whole-milk yogurt
1½ cups Seasoned breadcrumbs
1¼ pounds Pork tenderloin, cut on the bias into thin slices about 1/4 inch thick
Canola oil, for frying
Directions
Prepare the cucumber salad: In a large bowl, combine the sliced Persian cucumbers with 1 teaspoon of kosher salt. Let sit for 5 minutes to release their liquid, then drain excess moisture. Add the yogurt, chopped dill, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss gently to combine. Set aside in the refrigerator while you prepare the pork.
Season the pork: Pat the pork slices dry with paper towels. Season both sides of each slice generously with kosher salt and black pepper.
Bread the pork: Place the seasoned breadcrumbs in a shallow dish. Working with one piece at a time, coat each pork slice evenly on both sides with the breadcrumbs, pressing gently so they adhere. Arrange the breaded slices on a plate.
Heat the oil: Pour canola oil into a large skillet to a depth of about 1/4 inch. Heat over medium-high heat until the oil reaches 350°F, or until a breadcrumb dropped into it sizzles immediately.
Fry the schnitzel: Working in batches to avoid crowding, carefully place the breaded pork slices into the hot oil. Fry for 2–3 minutes per side, until golden brown and the pork reaches an internal temperature of 145°F when measured with a meat thermometer. Transfer to a paper towel-lined plate to drain.
Serve: Arrange the warm pork schnitzel on plates alongside a generous portion of the chilled cucumber salad. Garnish with fresh dill sprigs and serve immediately.
