Pork Schnitzel with Cucumber Salad

I was inspired to make this meal after receiving several beautiful homegrown cucumbers from a neighbor. What an excuse to make schnitzel! 😉 I loved the combination of the pork with the crunchy and fresh cucumber salad.

This recipe was adapted from Food and Wine, contributed by Justin Chapple. I modified the proportions and used homegrown cucumbers instead of Persian cucumbers. Delicious.

Yield: Serves 6 to 8

• 6 Persian cucumbers, sliced 1/2 inch thick
 OR 3 cucumbers, peeled and sliced 1/2 inch thick
• Kosher salt
• freshly ground black pepper
• 1/4 cup finely chopped dill, plus small sprigs for garnish
• 1 3/4 cups whole-milk yogurt
• 1 1/2 to 2 cups seasoned breadcrumbs
• two 1 1/4-pound pork tenderloins, cut on the bias into 12 to 15 thin slices (each), about 1/4 inch thick
• canola oil, for frying

1. In a colander placed over a bowl, toss the cucumber slices with 1 teaspoon of salt. 
Let stand for 15 minutes, then gently squeeze out the excess water.
2. In a large bowl, mix the cucumbers with the chopped dill and 1/4 cup of the yogurt and season with salt and pepper. (I used whole-milk Greek yogurt in the salad.)
3. Meanwhile, put the breadcrumbs and the remaining 
1 1/2 cups of yogurt in 2 separate shallow bowls. (I used glass pie plates.)
4. Season the pork with salt and pepper and dip 
in the yogurt, letting the excess drip back into the bowl. Dredge in the breadcrumbs, pressing to flatten the pork and help the crumbs adhere.
5. In a large skillet, heat 1/4 inch of oil until shimmering. (I used a 12-inch cast iron skillet.)
6. In batches, add the pork in a single layer and cook over moderately high heat, turning once, until browned and crispy, about 
5 minutes. (I placed the pork into the pan with tongs but turned the pieces over with a spatula to keep the coating intact.)
7. Transfer to a paper towel-lined rimmed baking sheet to drain.
8. Serve the pork with the cucumber salad and garnish with small sprigs of dill.