Pork Schnitzel with Sautéed Swiss Chard and Walnuts

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!

Pork Schnitzel

Print Grocery List Print Recipe
Serves: 4 Total Time: 40 minutes


  • 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.

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