Theo's Pork Schnitzel Bites with Apple-Dill Slaw
Thin pork cutlets fry into crisp schnitzel bites, served with a sharp apple-dill slaw.
Prep: 15 · Cook: 15 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (186 reviews)
INSPIRED BY
Inspired by German schnitzel counters and the crisp apple slaw that often turns a rich plate into a balanced one.
Story
At a counter outside Tulsa, I watched a cook lower thin pork cutlets into a wide black skillet and serve them before the coffee cooled. The trick is keeping the meat thin and the oil lively, not drowning the pan until the coating turns greasy. I put an apple-dill slaw beside these bites because a sharp crunch is better company than another heavy sauce. The crust should crackle when your fork hits it. Anything less is a missed opportunity.
By Theo
Ingredients
- 1 pound boneless pork loin chops, cut into 1/2-inch pieces
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper
- 1/3 cup all-purpose flour
- 1 large egg
- 1 tablespoon water
- 1 cup panko breadcrumbs
- 1/2 teaspoon sweet paprika
- 1/3 cup neutral oil, for shallow frying
- 3 cups thinly sliced green cabbage
- 1 crisp apple, cored and cut into matchsticks
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped fresh dill
Instructions
- Season the pork with half the salt and the black pepper, then pound the pieces to an even 1/4-inch thickness.
- Set out three shallow bowls with flour, beaten egg mixed with water, and panko stirred with paprika and the remaining salt.
- Toss the cabbage and apple with vinegar, Dijon, and dill; set the slaw aside while you bread the pork.
- Coat each pork piece in flour, dip it in egg, then press it into the panko until covered on both sides.
- Heat the oil in a large skillet over medium-high heat; fry the pork in batches for 2 to 3 minutes per side until crisp and cooked through.
- Drain the schnitzel bites on a rack or paper towels, then serve hot with the apple-dill slaw.
Chef Tips
- Keep the pork an even thickness so the breading browns before the meat dries out.
- Fry in batches and let the oil return to temperature between rounds.
- If the cutlets are very lean, a quick-read thermometer should reach 145 F in the thickest piece.
- For extra tang, add a teaspoon of pickle brine to the slaw dressing.
Cook's Notes
- **Pork:** Pound cutlets evenly so they cook at the same speed.
- **Frying:** Leave space between pieces and maintain a steady medium-high heat.
- **Safety:** Cook pork to 145 F, then let it rest briefly before serving.