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dinner essentials: pork schnitzel with a twist

(1 rating)
Recipe by
Andy Anderson !
Wichita, KS

This is a variation of a basic pork Schnitzel. It’s simple to make but does require you to marinate the pork in pickle juice overnight. So, a bit of planning is in order. Although the pickle juice is optional, I love what it does to kick up the flavor of the pork. So, you ready… Let’s get into the kitchen.

(1 rating)
yield 2 serving(s)
prep time 8 Hr
cook time 10 Min
method Saute

Ingredients For dinner essentials: pork schnitzel with a twist

  • 1 c
    dill pickle juice
  • 2 md
    boneless pork chops
  • 1/2 c
    flour, all-purpose variety
  • 1 lg
  • 4 Tbsp
    whole milk, or water
  • 1/2 c
    plain breadcrumbs, not panko
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • grapeseed or peanut oil for frying

How To Make dinner essentials: pork schnitzel with a twist

  • 1
  • 2
    Chef’s Note: Schnitzel is a traditional German dish, typically made with boneless pork chops. This is not Wienerschnitzel… Authentic Wienerschnitzel is made with veal, not pork.
  • 3
    Gather Your Ingredients.
  • 4
    Take the pork chops, place them in the pickle juice, and allow them to marinate for 6 – 8 hours, but no more than 24 hours.
  • 5
    Chef’s Note: This step is optional; however, it adds another level of flavor to this traditional dish.
  • 6
    Chef’s Note: If you don’t have any spare dill pickle juice lying about, you can use the brine from this recipe. It’s what I use.
  • 7
    Remove the pork chops from the brine and pat dry.
  • 8
    Place between two pieces of wax paper, and pound them into an even thickness of about 1/8 inch (.3cm).
  • 9
    Chef’s Note: The pounding part is fun… it allows you to release all those frustrations you’ve been holding in. So pound away.
  • 10
    Add the flour to a dish.
  • 11
    Beat the egg with the milk, and add to a second dish.
  • 12
    Add some salt and pepper to the breadcrumbs, and add to a third dish.
  • 13
    Add about 1/4 inch (.6 cm) of oil to a sauté pan, and over medium heat.
  • 14
    Chef’s Tip: The ideal temperature for cooking is between 225 – 235f (107 – 112c)… higher than this and the breading will burn before the pork cooks; lower than this and the breading won’t crisp up.
  • 15
    Coat the pork with the flour, and shake off any excess.
  • 16
    Coat the pork with the egg/milk mixture, and shake off any excess.
  • 17
    Coat with the breadcrumbs, and shake off any excess.
  • 18
    Place into the hot oil.
  • 19
    Chef’s Note: Do not let the pork rest after coating. If you do, the crust will be soggy.
  • 20
    Cook for about 2 – 3 minutes per side, until nice and golden brown.
  • 21
    Drain on a paper towel, for 1 – 2 minutes before serving.
  • 22
  • 23
    Place on a plate with your favorite sides, add a few slices of lemon, and go for it. Enjoy.
  • 24
    Keep the faith, and keep cooking.

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