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.

Za’atar Chicken Schnitzel with Israeli Salad

I made all of these sautéed chicken dishes months apart, but it seems right to share them at the same time. 🙂

My Austrian sister-in-law has traditional schnitzel with freshly made mayonnaise and cucumber salad for dinner every Christmas Eve. It is absolutely delicious. I loved this Middle Eastern variation.

This recipe was adapted from Bringing it Home: Favorite Recipes from a Life of Adventurous Eating by Gail Simmons with Mindy Fox. I substituted chicken thighs for chicken cutlets and cooked the dish in a 12-inch cast iron skillet. Perfect.

This schnitzel would also be wonderful served as a sandwich in a pita with hummus.

Yield: Serves 4

For the Israeli Salad:

• 1 red, yellow, or orange bell pepper, cut into 1/3-inch cubes
• 1/2 English cucumber, cut into 1/3-inch cubes
• 1/2 small red onion, cut into 1/4-inch pieces
• 1 pint cherry or grape tomatoes, quartered
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1/4 cup coarsely chopped fresh mint
• 2 T extra-virgin olive oil
• 1 T fresh lemon juice
• 1/2 tsp za’atar
• 1 tsp sumac, optional
• Kosher salt
• freshly ground black pepper

For the Schnitzel:

• 1/2 cup unbleached all-purpose flour
• Kosher salt
• freshly ground black pepper
• 2 large eggs
• 1 cup panko
• 1 1/2 T za’atar
• freshly grated zest of 1/2 lemon
• 5 boneless, skinless chicken thighs or 4 chicken cutlets, about 1 pound
• 1/2 cup extra-virgin olive oil
• lemon wedges, for serving

To start the salad:

1. In a large bowl, combine the bell pepper, cucumber, onion, tomatoes, parsley, and mint.
2. Cover and refrigerate until ready to use.

To make the schnitzel:

1. Heat the oven to 200 degrees. Place an ovenproof platter or a baking sheet int he oven to warm.
2. In a wide, shallow bowl, stir together the flour, 1 tsp salt, and a generous pinch of pepper.
3. In another shallow bowl, whisk together the eggs and a pinch of salt.
4. In a third shallow bowl, combine the panko, za’atar, lemon zest, and a pinch of salt.
5. Place each piece of chicken between 2 pieces of plastic wrap. Using the flat side of a meat pounder or a rolling pin, gently pound each piece of chicken to 1/4-inch thickness.
6. Pat the meat dry and season both sides lightly with salt and pepper.
7. Dredge in the seasoned flour, shaking off excess.
8. Dip in the eggs, letting excess drip off, then gently press into the panko mixture to completely coat.
9. Transfer the chicken to a large plate.
10. Heat the 1/2 cup of oil in a 12-inch skillet over medium to medium-high heat, until hot but not smoking. (I used a cast iron skillet over medium heat.)
11. Fry the chicken in 2 batches, turning once, until cooked through and crispy, about 2-3 minutes per side.
12. Drain each batch on paper towel-lined plates, season with salt, then transfer to the platter in the oven to keep warm.

To finish the salad:

1. Add the 2 T oil, lemon juice, za’atar, sumac, and a generous pinch each of salt and pepper to the vegetable mixture.
2. Toss to combine.

To serve:

1. Serve the schnitzel with the salad piled on top (or vice versa!) with lemon wedges on the side.