Schnitzel is the Austrian version of chicken tenders. This version is made with pork, but you could easily substitute chicken. The pork is breaded and fried to a crispy golden brown, and served on a bed of Swiss Chard with toasted walnuts and some lemon juice to liven things up. Garnished with crispy apple slices for added crunch!
- 6 pork cutlets (pounded to 1/4-inch thickness)
- 2 cups cake flour
- 3 eggs (beaten)
- 2 cups panko breadcrumbs
- 1/4-1/2 cup canola oil (or olive oil)
- 2 tablespoons olive oil
- 1 Granny Smith apple, peeled, cored and cut into thin matchsticks
- 1 tablespoon lemon juice
- Salt and freshly ground pepper
If you buy cutlets that are too think, place pork between two pieces of plastic wrap and pound thin with a meat mallet or a rolling pin. Beat the eggs and put them in a large dish. Put the flour and breadcrumbs into separate plates. If you don’t have cake flour, use 1 ½ cups all-purpose flour and 1/2 cup cornstarch. Dip each cutlet first in the flour, shake to remove excess, and then dip in the egg, and then dip in the panko. Place the breaded cutlets on a sheet pan or large platter.
When all the cutlets are breaded, heat the oil in a deep Dutch oven. Carefully, fry the cutlets, one at a time, turning once so both sides turn golden brown, about 3-4 minutes per side.
When each cutlet is done, drain on paper towels.
I like to put my oven on the lowest setting and put the finished cutlets on a sheet pan and keep them warm in the oven.
When all the cutlets are done, place them on a platter. Toss the sliced apple with lemon juice and spread evenly across the top of the cutlets.