* We suggest asking your butcher to tenderize the slices of pork. If not, follow instructions below.
For the slaw:
1 head Savoy cabbage, thinly sliced
1 head radicchio, thinly sliced
4 ribs celery, sliced
1 bunch radishes, julienned
4 green onions, chopped
½ cup chopped flat-leaf parsley
2 tablespoons WATC Salad Sprinkles
To serve:
1 cup Mediteranean dressing
1 cup sweet cherry tomatoes, halved
chopped parsley and grated Parmesan for garnish, if desired
lemon wedges
Takes ,
serves 6.
Instructions
Prepare dressing: Make a batch of the Mediterranean Dressing recipe featured on weekendatthecottage.com. Transfer dressing to an attractive carafe or store in an airtight container. Keep refrigerated until use.
Prepare slaw: Place cabbage, radicchio, celery, radishes, green onions and parsley into a large bowl. Toss to combine. Sprinkle with WATC Salad Sprinkles and toss again. Cover and keep refrigerated until use.
Tenderize pork: If slices of pork are not tenderized, place between two sheets of parchment. Flatten with a meat mallet to tenderize and create a thin cutlet.
Bread pork cutlets: Place corn flake crumbs, Parmesan cheese and seasoning into a medium bowl stirring to combine, then spill onto a shallow plate. Whisk eggs together in a small bowl before spilling them onto a second plate. Take each piece of meat dipping it first into the eggs, flipping to coat both sides, then into the crumb mixture to again coat both sides. Transfer breaded pieces to a parchment-lined plate or tray, arranging in a single layer.
Cook schnitzel using flat-top method: Heat a flat-top griddle to about 500°F. Once hot, drizzle liberally with oil, then place cutlets down into griddle cooking on each side for about 1½ minutes. Once crispy and golden, transfer to a plate.
Cook schnitzel using stovetop method: Heat about ¼-inch of vegetable oil in a deep frying pan or cast-iron skillet over medium high heat. When oil is shimmering and very hot, careful drop cutlets into the pan, leaving them to cook for about 1½ minutes per side. Once crispy and golden, remove from pan and transfer to a paper towel-lined plate.
Assemble Salad: Transfer portions of slaw onto luncheon or dinner plates. Tuck tomato halves into slaw. On a cutting board, slice cooked schnitzel into thin strips and transfer onto the salad. Drizzle with dressing. Garnish with chopped parsley, more Parmesan and lemon wedges. Serve immediately.
Crispy Pork Schnitzel
Ingredients
For the pork schnitzel:
6-8 slices of pork loin, tenderized*
⅔ cup corn flake crumbs
⅔ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon black pepper
2 eggs
vegetable oil for cooking
* We suggest asking your butcher to tenderize the slices of pork. If not, follow instructions below.
For the slaw:
1 head Savoy cabbage, thinly sliced
1 head radicchio, thinly sliced
4 ribs celery, sliced
1 bunch radishes, julienned
4 green onions, chopped
½ cup chopped flat-leaf parsley
2 tablespoons WATC Salad Sprinkles
To serve:
1 cup Mediteranean dressing
1 cup sweet cherry tomatoes, halved
chopped parsley and grated Parmesan for garnish, if desired
lemon wedges
Directions
Prepare dressing: Make a batch of the Mediterranean Dressing recipe featured on weekendatthecottage.com. Transfer dressing to an attractive carafe or store in an airtight container. Keep refrigerated until use.
Prepare slaw: Place cabbage, radicchio, celery, radishes, green onions and parsley into a large bowl. Toss to combine. Sprinkle with WATC Salad Sprinkles and toss again. Cover and keep refrigerated until use.
Tenderize pork: If slices of pork are not tenderized, place between two sheets of parchment. Flatten with a meat mallet to tenderize and create a thin cutlet.
Bread pork cutlets: Place corn flake crumbs, Parmesan cheese and seasoning into a medium bowl stirring to combine, then spill onto a shallow plate. Whisk eggs together in a small bowl before spilling them onto a second plate. Take each piece of meat dipping it first into the eggs, flipping to coat both sides, then into the crumb mixture to again coat both sides. Transfer breaded pieces to a parchment-lined plate or tray, arranging in a single layer.
Cook schnitzel using flat-top method: Heat a flat-top griddle to about 500°F. Once hot, drizzle liberally with oil, then place cutlets down into griddle cooking on each side for about 1½ minutes. Once crispy and golden, transfer to a plate.
Cook schnitzel using stovetop method: Heat about ¼-inch of vegetable oil in a deep frying pan or cast-iron skillet over medium high heat. When oil is shimmering and very hot, careful drop cutlets into the pan, leaving them to cook for about 1½ minutes per side. Once crispy and golden, remove from pan and transfer to a paper towel-lined plate.
Assemble Salad: Transfer portions of slaw onto luncheon or dinner plates. Tuck tomato halves into slaw. On a cutting board, slice cooked schnitzel into thin strips and transfer onto the salad. Drizzle with dressing. Garnish with chopped parsley, more Parmesan and lemon wedges. Serve immediately.
Crispy Pork Schnitzel
5 / 5. 1
Crispy, breaded pork cutlets served with a crunchy slaw made of Savoy cabbage, radicchio, celery and radish…
Looking for a standout salad recipe that can be served as a complete meal? This CRISPY PORK SCHNITZEL WITH CRUNCHY SLAW is for you!
Prepare to be amazed by a post that has it all! We’re taking the best schnitzel ever and pairing it with a fresh, crunchy slaw to create an incredible salad that’s satisfying enough to serve as a meal. Because we streamlined the process, you can serve this delicious meal to a hungry crowd in no time, and still have enough when they come back for seconds. Quick, easy and tasty, this recipe for CRISPY PORK SCHNITZEL WITH CRUNCHY SLAW is a keeper.
Now back to this feature, CRISPY PORK SCHNITZEL WITH CRUNCHY SLAW:
INGREDIENTS FOR PORK SCHNITZEL
We’re attaching two photos that reference the ingredients needed to make this recipe. Here’s the first, showing everything you’ll need to make the schnitzel. The term itself, German in origin, translates to “thin slice of meat”. There are many variations on how to prepare a schnitzel, though the two most popular are plain or breaded. For our recipe, you’ll need slices of pork loin, a bread or cracker crumb, eggs and then teaspoons of kosher salt, black pepper and garlic powder. One thing to note with our recipe is that we do not use all-purpose flour to dredge the slices before breading. More about that in a bit.
PORK LOIN
On to the types of meat you can use when you make this recipe or other types of schnitzel at home. WIENER SCHNITZEL is the term that usually comes to mind when we think of schnitzel. This is often considered the most popular variety, made with veal cutlets. Although we considered making this meal idea using veal, we decided to go with a less expensive type of meat, pork. You can also make this using slices of pork tenderloin or boneless pork chops. Other varieties of schnitzel include chicken, beef, turkey, mutton and even lamb.
Whichever meat you choose, the essential direction is that the slices of meat be tenderized before breading. You can do this by wrapping the meat in parchment or plastic wrap and pounding it with a meat mallet. A better option is to do as we suggest and ask your butcher to tenderize the cut of pork or other meat for you. The above photo shows one original slice of pork loin, plus the other five slices that have been tenderized by a professional. Tenderized slices yield juicy and, well, obviously, very tender results.
BREADING FOR SCHNITZEL
Once the slices or cutlets are tenderized, the next step is to bread them. During the testing of this recipe, we determined three important things. First, eliminating the flour from the breading yields a crispier piece of cooked meat. Second, corn flake crumbs fry up and even bake up, much crispier than bread crumbs or panko crumbs. They’re also a good option for those needing a gluten-free version, just make sure they do not contain barley malt extract and are certified “GF”. Lastly, we added Parmesan cheese into the breading mix, which toasts in the hot oil, adding a wonderful flavour to this pork schnitzel recipe. So delicious.
Breading the cutlets is easy. First, dip both sides of each slice of meat in the beaten eggs, then transfer to the breading mixture, coating both sides. Use either your left or right hand to dip, flip and transfer each piece of meat, keeping one hand clean if you need to move dishes or trays around. Another pro tip: bread the cutlets right before cooking them. This will prevent the crumb mixture from getting soggy.
HOW TO COOK SCHNITZEL
We first posted a teaser for this recipe on our INSTA page. I was having a chill Friday evening, needed dinner on the quick, so I fired up my WEBER SLATE, a flat-top griddle. The results were so perfect, each breaded schnitzel cutlet coming off the griddle perfectly golden brown, extra crispy crust, plus juicy and tender when sliced. We recreated that cooking technique for this post.
Then, you know me, I’m a realist. Since we can’t always prepare meals outdoors due to inclement weather, we also tested cooking schnitzel on stovetop. For the stovetop method, we’re heating about ¼-inch of vegetable oil in a deep frying pan, large skillet or cast-iron skillet.
Cooking each cutlet for about 1½ minutes per side over medium-high heat yields extra-crispy schnitzel just as tender and juicy as the griddle method. Other neutral oils like coconut oil, peanut oil or canola oil will work too. Either method shows how to cook schnitzel perfectly.
CRUNCHY SLAW
A traditional breaded schnitzel dinner would be served with sides like CREAMY MASHED POTATOES, POTATO SALAD, braised cabbage or spätzle, a homemade egg noodle dish, or our CUCUMBER SALAD. Another way of enjoying it is sandwich-style, covered in a creamy mushroom sauce. Our minds instead went to a fresh salad option, and let me just say, this idea is the best.
Make sure to watch the VIDEO crafted for this post where we shave, slice and chop a Savoy cabbage, radicchio, crunchy celery, green onions, flat-leaf parsley and green onions to create a crunchy slaw your taste buds will love. In a way, this idea echoes the salad-with-protein options we typically see at restaurants like CAESAR SALAD. In this case, crunchy greens are matched with the crispy sliced schnitzel, then topped with a delicious dressing.
WATC SALAD SPRNKLES
And now, we interrupt this program for a bit of shameless self-promotion. Sorry, but when I’m chuffed about something so good, I just gotta share. Here’s the latest addition to WATC’s line of exceptional products, SALAD SPRINKLES. You heard it here first; the stuff in this pouch is all you need to take both the crunchy slaw and the dressing made for this recipe from simple to amazing.
The great thing about this blend of dried herbs and seasoning is our continued commitment to provide all-natural, gluten-free products packed with flavour. This blend of oregano, dried basil, sumac, mint, rosemary and dried vegetables is mighty tasty. We added 2 tablespoons to the salad and 1 tablespoon to this dressing. Go HERE to order online, or HERE to find a RETAIL PARTNER near you.
We first crafted this SALAD DRESSING for our MEDITERRANEAN SALAD, and now we’re so glad we used it here. The flavours work perfectly with the crunchy veggies and crispy, cheesy coating on the pork cutlets. The dressing is made with a good quality extra virgin olive oil, red wine vinegar, garlic, feta, Parmesan cheese and mayonnaise. Then it’s just a quick zip, add some salt and black pepper to taste, a titch of fresh lemon juice and the SALAD SPRINKLES. Truth: You have a creamy dressing like no other. Refrigerate the dressing in an airtight container until used. Consume within a week, but seriously, it never lasts that long. Another dressing tip: don’t dress the full portion of slaw. We find it best to add dressing to each plate once you serve up the complete salad.
SERVING
Check out the above photo before you assemble this meal. The halved cherry tomatoes show up late in the recipe because we add them at the very end, ensuring they don’t get smushed during the salad toss. The extra Parmesan cheese and chopped parsley act as both garnishes and extra flavour enhancers. The lemon wedges are the final enhancement to this meal. A traditional accompaniment to schnitzel, squeezing a lemon wedge over the salad adds tang and brightness to the dish.
To serve our CRISPY PORK SCHNITZEL RECIPE, transfer a generous portion of the crunchy slaw to luncheon or dinner plates. Tuck some cherry tomato halves in with the veggies. Transfer the cutlets to a cutting board, slicing each into thin strips. Add one cutlet to the top of each portion of salad. Add a generous drizzle of the dressing, then a sprinkle of parsley and Parm. Place the lemon wedge on top or to the side and serve straight away.
PIN IT!
This meal idea is so easy and delicious, we suggest you PIN the recipe to a favourite salad or main course board on PINTEREST or BOOKMARK this tab for easy access. SHARE it with friends so they can make them too. We’d also appreciate seeing pics of all the delicious dishes you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!
CRISPY PORK SCHNITZEL WITH CRUNCHY SLAW is the meal everyone loves!
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Ingredients
For the pork schnitzel:
6-8 slices of pork loin, tenderized*
⅔ cup corn flake crumbs
⅔ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon black pepper
2 eggs
vegetable oil for cooking
* We suggest asking your butcher to tenderize the slices of pork. If not, follow instructions below.
For the slaw:
1 head Savoy cabbage, thinly sliced
1 head radicchio, thinly sliced
4 ribs celery, sliced
1 bunch radishes, julienned
4 green onions, chopped
½ cup chopped flat-leaf parsley
2 tablespoons WATC Salad Sprinkles
To serve:
1 cup Mediteranean dressing
1 cup sweet cherry tomatoes, halved
chopped parsley and grated Parmesan for garnish, if desired
lemon wedges
Directions
Prepare dressing: Make a batch of the Mediterranean Dressing recipe featured on weekendatthecottage.com. Transfer dressing to an attractive carafe or store in an airtight container. Keep refrigerated until use.
Prepare slaw: Place cabbage, radicchio, celery, radishes, green onions and parsley into a large bowl. Toss to combine. Sprinkle with WATC Salad Sprinkles and toss again. Cover and keep refrigerated until use.
Tenderize pork: If slices of pork are not tenderized, place between two sheets of parchment. Flatten with a meat mallet to tenderize and create a thin cutlet.
Bread pork cutlets: Place corn flake crumbs, Parmesan cheese and seasoning into a medium bowl stirring to combine, then spill onto a shallow plate. Whisk eggs together in a small bowl before spilling them onto a second plate. Take each piece of meat dipping it first into the eggs, flipping to coat both sides, then into the crumb mixture to again coat both sides. Transfer breaded pieces to a parchment-lined plate or tray, arranging in a single layer.
Cook schnitzel using flat-top method: Heat a flat-top griddle to about 500°F. Once hot, drizzle liberally with oil, then place cutlets down into griddle cooking on each side for about 1½ minutes. Once crispy and golden, transfer to a plate.
Cook schnitzel using stovetop method: Heat about ¼-inch of vegetable oil in a deep frying pan or cast-iron skillet over medium high heat. When oil is shimmering and very hot, careful drop cutlets into the pan, leaving them to cook for about 1½ minutes per side. Once crispy and golden, remove from pan and transfer to a paper towel-lined plate.
Assemble Salad: Transfer portions of slaw onto luncheon or dinner plates. Tuck tomato halves into slaw. On a cutting board, slice cooked schnitzel into thin strips and transfer onto the salad. Drizzle with dressing. Garnish with chopped parsley, more Parmesan and lemon wedges. Serve immediately.
Until Labour Day
