Peppery Pork Schnitzel Breakfast Toasts
Crisp pork cutlets, fried eggs, and mustardy greens turn toast into a hearty breakfast plate.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (186 reviews)
INSPIRED BY
This recipe takes the crisp cutlet and bright mustard flavors of schnitzel and gives them a breakfast landing place. Toast and a runny egg make it feel generous without adding extra fuss.
Story
I want breakfast to have a little crunch, especially when the morning is moving slowly. These thin pork cutlets cook fast, and the mustardy greens keep the plate from feeling too heavy. The egg makes a quick sauce when the yolk breaks over the toast. It is an easy way to bring weekend energy to an ordinary morning.
By Casey
Ingredients
- 1 lb pork tenderloin, cut into 8 thin slices
- 3/4 tsp kosher salt
- 1 tsp coarsely ground black pepper
- 1/2 cup panko breadcrumbs
- 1 large egg, beaten
- 2 tbsp olive oil
- 4 thick slices sourdough bread
- 4 cups baby arugula
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- 4 large eggs
- 2 tbsp chopped chives
Instructions
- Place the pork slices between sheets of parchment and gently pound them to an even 1/4-inch thickness. Season both sides with the salt and black pepper.
- Set the beaten egg and panko in separate shallow dishes. Dip each pork slice in egg, then press it into the panko until lightly coated.
- Heat the olive oil in a large skillet over medium-high heat. Cook the pork in two batches for 2 to 3 minutes per side, until golden and cooked through, then transfer to a rack.
- Toast the sourdough slices in the same skillet or in a toaster until crisp at the edges. Whisk the lemon juice and Dijon mustard in a bowl, then toss with the arugula.
- Wipe out the skillet, add a small splash of oil, and fry the remaining eggs until the whites are set and the yolks are still runny, or cook them to your preference.
- Top each toast with dressed arugula, two pork cutlets, and a fried egg. Finish with chives and serve immediately while the coating is crisp.
Chef Tips
- A small meat mallet or the bottom of a skillet makes quick work of pounding the pork evenly.
- Keep the cooked cutlets on a wire rack so steam does not soften the crust.
- For a milder bite, replace half the arugula with baby spinach.
- Serve with extra Dijon or a spoonful of apple sauce for a sweet-savory finish.
Cook's Notes
- **Even thickness:** Pound the pork gently so the edges do not dry out before the centers cook.
- **Crisp coating:** Use a rack for the cooked cutlets instead of stacking them.
- **Egg doneness:** Cover the skillet for the last minute if you want the whites set faster.
- **Storage:** Refrigerate pork separately for up to 3 days and re-crisp in a skillet or air fryer.