Schnitzel and Salad

Schnitzel and Salad
Servings: 4 Yield: servings Prep 14 mins Cook 6 mins


  • 8 small thinly sliced boneless pork chops (about 1 1/2 lbs)
  • 3/4 cup plain bread crumbs
  • 1/2 teaspoon plus 1/4 tsp salt
  • 1 large egg
  • 1/2 cup all-purpose flour
  • 1 pkg (11 oz) mixed salad greens
  • 2 medium oranges
  • 2 lemons
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 3 tablespoons vegetable oil

Make It

1. If needed, quickly pound pork chops to 1/4-inch thickness. Place bread crumbs and 1/2 tsp of the salt in a shallow bowl. Whisk egg plus 2 tbsp water in a second bowl. Place flour in a third bowl.

2. Coat 1 pork chop in flour. Dip into egg mixture, allowing excess to drip back into bowl. Coat with bread crumbs and transfer to a large cutting board. Repeat with remaining pork chops.

3. Place salad greens in a large bowl. Peel oranges and slice into half-moons. Add to greens. Juice 1 lemon to yield 1/4 cup juice; cut second lemon into wedges. Whisk lemon juice with honey, mustard, remaining 1/4 tsp salt and the pepper. Whisk in olive oil and toss with salad greens.

4. Heat 1 1/2 tbsp of the vegetable oil in a large skillet over medium-high heat. Add 4 pork chops; cook 3 minutes, turning once. Repeat with remaining 1 1/2 tbsp vegetable oil and 4 pork chops.

5. Divide salad among 4 plates. Top each with 2 pieces pork schnitzel. Serve with lemon wedges on the side.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 402, Fat, total (g): 18, chol. (mg): 115, sat. fat (g): 3, carb. (g): 28, fiber (g): 3, pro. (g): 31, sodium (mg): 804, Percent Daily Values are based on a 2,000 calorie diet.