It takes only five minutes to cook pork cutlets into perfect schnitzel. With only a handful of ingredients, a crisp and bright salad of cucumbers with dill and yogurt is a simple accompaniment to the meal.
Ed note: see this link for more information on Persian cucumbers, including substitutions.
6 Persian cucumbers, sliced 1/2 inch thick
Kosher salt and pepper
1/4 cup finely chopped dill, plus small sprigs for garnish
1 3/4 cups whole-milk yogurt
1 1/2 cups seasoned breadcrumbs
One 1 1/4-lb. pork tenderloin, cut on the bias into 12 thin slices, about 1/4 inch thick
Canola oil, for frying
1. In a colander, toss the cucumbers with 1 teaspoon of salt. Let stand for 15 minutes, then gently squeeze out the excess water. In a large bowl, mix the cucumbers with the chopped dill and 1/4 cup of the yogurt and season with salt and pepper.
2. Meanwhile, put the breadcrumbs and the remaining 1 1/2 cups of yogurt in 2 separate shallow bowls. Season the pork with salt and pepper and dip in the yogurt, letting the excess drip back into the bowl. Dredge in the breadcrumbs, pressing to flatten the pork and help the crumbs adhere.
3. In a large skillet, heat 1/4 inch of oil until shimmering. In batches, add the pork in a single layer and cook over moderately high heat, turning once, until browned and crispy, about 5 minutes. Transfer to paper towels to drain. Serve the pork with the cucumber salad and garnish with small sprigs of dill.
Reprinted with permission from Dinner Special: 185 Recipes for a Great Meal Any Night of the Week by The Editors of Food & Wine. Copyright 2018 Oxmoor House.Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.
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