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Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Jillian Knox
There’s an ironclad rule for schnitzel in Austria — if it’s made with veal, it’s Wiener schnitzel, but if it’s made with pork, as is the case with this recipe, the thinly pounded, breaded, and fried meat is simply called “schnitzel.” Schnitzel is sometimes deep-fried, but we found that shallow-frying, which is easier to do at home, yields a perfectly crispy cutlet. Fresh thyme in the breading brings a subtle herbal note to these schnitzel, and a finishing sprinkle of salt just after they come out of the pan adds a pleasant pop of salinity to each bite. Bacon, fried crisp and then crumbled, enriches the accompanying bright, tangy potato salad, which can be served warm or at room temperature.
Frequently asked questions
What is schnitzel?
Schnitzel is a general term for a slice of meat that is pounded until very thin, breaded, and fried. It’s a popular dish in Germany and Austria and is often accompanied by a starchy side like spaetzle or German potato salad.
Notes from the Food & Wine Test Kitchen
Pork loin chops have a thin, tough layer of connective tissue called silver skin located between the fat and the meat. Remove it and the fat from the chops before pounding the chops to help ensure that the schnitzel can be pounded thinly and won’t shrink back or curl during cooking.
Technique
To pound the cutlets, work with one cutlet at a time, and place the cutlet between two sheets of plastic wrap or parchment paper, or slip the meat into a gallon-size heavy-duty ziplock plastic bag. Pound the cutlet until thin using a meat mallet, the bottom of a heavy skillet, or a rolling pin. Aim for no more than 1/4-inch thickness: The goal is a piece of meat with a large, flat surface area.
The method for breading these schnitzel, known as Standard Breading Procedure, calls for dredging the pounded pork chops in flour, followed by dunking them in beaten egg (which adheres to the flour), and finally coating with breading (which clings to the egg). These steps will ensure the crust clings nicely to the meat after frying.
Make ahead
The potato salad can be made several days ahead of time; it will keep well in an airtight container in the refrigerator for up to 3 days. You can pound the meat for the schnitzel in advance and store the pounded cutlets between sheets of plastic wrap or parchment paper in the fridge for up to two days. Schnitzel can be made ahead and reheated at 350°F in an oven on a wire rack, or in an air fryer, until warmed through, 3 to 4 minutes.
Suggested pairing
A top-notch, dry German Riesling, such as Schloss Lieser-Thomas Haag Lieserer Niederberg Helden Grosses Gewächs
Ingredients
Potato Salad
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1 1/2 pounds baby red potatoes, scrubbed and halved
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4 thick-cut bacon slices, chopped
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1/2 cup sliced scallions (about 3 scallions), plus more for garnish
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2 tablespoons apple cider vinegar
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2 tablespoons whole-grain mustard
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1 1/2 teaspoons granulated sugar
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1 1/2 teaspoons kosher salt
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1/8 teaspoon black pepper
Schnitzel
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4 (6-ounce) boneless pork loin chops, fat and membrane removed, pounded to 1/4-inch thickness
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2 1/2 teaspoons kosher salt, divided, plus more to taste
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1 teaspoon black pepper, divided
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1/2 cup all-purpose flour (about 2 1/8 ounces)
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3 large eggs, beaten
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1 1/2 cups plain breadcrumbs
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1 tablespoon fresh thyme, chopped
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1/2 to 3/4 cup canola oil
Directions
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Make the potato salad
Place potatoes in a large saucepan, and cover with about 2 inches of salted water. Bring to a boil over high. Reduce heat to medium, and boil until potatoes are fork-tender but not falling apart, 12 to 15 minutes. Remove from heat, and drain well.
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Meanwhile, cook bacon in a large skillet over medium-high, stirring often, until rendered and crisp, about 10 minutes. Transfer bacon to a paper towel–lined plate using a slotted spoon; reserve 2 tablespoons bacon drippings.
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Toss together drained potatoes, scallions, vinegar, mustard, sugar, salt, pepper, bacon, and reserved 2 tablespoons bacon drippings in a large bowl. Set aside at room temperature until ready to serve.
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Make the schnitzel
Preheat oven to 200°F. Set a wire rack on a rimmed baking sheet; set aside. Season pork chops evenly with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
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Place flour in a large, shallow bowl. Place eggs in a second large, shallow bowl. Stir together breadcrumbs, thyme, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper in a third large, shallow bowl.
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Working in batches, dredge pork chops in flour, shaking to remove excess; dip in egg, letting excess drip off. Dredge in breadcrumb mixture, patting to adhere. Transfer coated chops to a parchment paper–lined work surface or baking sheet.
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Add oil to a large skillet to a depth of about 1/4 inch; heat over medium-high until shimmering. Working in batches, fry chops until golden brown, about 3 minutes per side, swirling pan occasionally. Place schnitzel on prepared wire rack on baking sheet, and sprinkle with salt to taste. Transfer to preheated oven to keep warm while frying remaining chops. Serve schnitzel with potato salad, and garnish salad with additional scallions.
Originally appeared in Food & Wine magazine, March 2024