Pork Schnitzel with Sweet and Spicy Mustard Kraut
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
For the Sweet and Spicy Mustard Kraut:
1 cup Frank’s Kraut Mustard Kraut
½ red onion, diced
1 jalapeno, seeds removed and cut into thin, short strips
¼ tsp. salt, or to taste
¼ tsp. black pepper, or to taste
½ sweet red apple, cored and diced into small chunks
1-2 tbsp. oil for sauteing
For the Pork Schnitzel:
2 boneless pork chops
¾ cup flour
1 tsp. paprika
½ tsp. garlic powder
½ tsp. onion powder
1 tsp. salt, or to taste
1 tsp. black pepper, or to taste
3 eggs, beaten
2 cups panko breadcrumbs
Oil for frying
Lemon wedges and fresh parsley for garnish, optional
Instructions
Make the Sweet and Spicy Mustard Kraut:
- Heat 1-2 tablespoons of oil in a skillet over medium heat. Add the red onion, jalapeno, ¼ tsp. salt, and ¼ tsp black pepper. Sauté, stirring occasionally, for 5 to 8 minutes or until the onions and jalapeno are soft. Add the diced apple. Sauté, stirring occasionally, for another 3 to 5 minutes or until the apples are crisp tender. Mix the mustard kraut into the apple mixture and set aside.
Make the Pork Schnitzel:
- First, you’ll want to pound the pork chops thin. Place a sheet of plastic wrap on a cutting board on the counter. Set the pork chops on the plastic wrap and lay another sheet of plastic wrap on top of the pork chops. Using a meat mallet, hammer, or heavy skillet; pound the chops until they are about ¼-inch thick. Remove the plastic wrap and sprinkle both sides of each pork chop with a few dashes of salt and black pepper. Set aside.
- Set out three plates or large shallow bowls. Fill the first with the flour, paprika, garlic powder, onion powder, salt, and black pepper. Whisk until the flour and spices are thoroughly combined. Fill the second with the beaten eggs and fill the third with the panko breadcrumbs.
- Next, add enough frying oil to a heavy-bottomed skillet so that it is about ¼-inch deep. Heat over low/medium until the oil is about 375 degrees F.
- While the oil is heating, bread your pork chops. Take the first chop and dredge both sides in the flour mixture until lightly but thoroughly coated. Shake off any excess flour. Next, place the pork chop in the egg mixture and coat both sides. Remove and let any excess egg drip off back onto the plate. Next, place the pork chop in the panko breadcrumbs and generously coat both sides. Repeat with the second pork chop.
- When the oil is hot, carefully add the pork chops to the skillet, making sure not to crowd them (if the chops are too big to both fit with room around them, fry one at a time). Fry the pork chops for about 3 to 4 minutes per side, or until golden brown. Remove from the skillet and place on a wire rack.
- Place the sweet and spicy mustard kraut back on the stovetop and cook over medium heat for a few minutes until warmed through.
- Serve the schnitzel alongside the sweet and spicy mustard kraut. If desired, serve with fresh parsley and lemon wedges to be squeezed over the schnitzel.
- Makes 2 servings
