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Recipe by:

Dana Ramsey

Delightful Pork Schnitzel with Aioli

A comforting yet sophisticated pork schnitzel served with creamy aioli and a refreshing green salad, perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: German
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Group: Schnitzel Ingredients
  • 2 chops boneless pork, about 1 inch thick preferably from humanely raised pigs
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup breadcrumbs use panko for extra crunch
  • Salt and pepper to taste
  • a pinch paprika
  • Canola or vegetable oil for frying
Group: Aioli Ingredients
  • 1 cup mayonnaise
  • 2 cloves garlic, minced
  • Juice of 1 lemon
Group: Salad Ingredients
  • Mixed greens arugula, spinach, and radicchio work well
  • 1 small cucumber, thinly sliced
  • ½ cup cherry tomatoes, halved
  • ¼ red onion, thinly sliced
  • Olive oil and balsamic vinegar for dressing

Equipment

  • Large skillet
  • Mixing bowl
  • Meat mallet or rolling pin
  • Resealable bag

Method
 

  1. First, let’s move into the kitchen and whip up the aioli. In a mixing bowl, combine the mayonnaise, minced garlic, and lemon juice. Stir until smooth and season with salt and pepper. Set it aside.
  2. Pat the pork chops dry with paper towels. Place each chop in a resealable bag and gently pound them until they’re about ¼ inch thick.
  3. Prepare your breading stations: one with flour mixed with salt, pepper, and paprika; another with beaten eggs; and the last with breadcrumbs. Dredge each pork chop in flour, dip it into the egg mixture, then coat it with breadcrumbs.
  4. Heat about ½ inch of oil in a large skillet over medium-high heat and carefully add the breaded pork chops. Cook for approximately 3-4 minutes on each side until golden brown and crispy.
  5. While the schnitzel cools, toss together the mixed greens, cucumber, cherry tomatoes, and red onion in a bowl. Drizzle with olive oil and balsamic vinegar.
  6. Serve the pork schnitzel with a generous dollop of aioli and salad on the side.

Notes

Ensure you dry the pork chops well for optimal breading. The schnitzel should be crisp and tender, making it a delightful dish.