German Cucumber & Tomato Salad with Schnitzel
Created By: Bon Abbetit
Serves
4German Cucumber & Tomato Salad with SchnitzelServes 4
Prep Mins
1010 Mins 22 Mins 32 Mins
Total Mins
22
Ingredients
Salad
- 1 pint One Sweet Tomatoes
- 1 pint Qukes Teeny Tiny Cucumbers
- ½ red onion, sliced thin
- ½ cup sour cream
- 1 tbsp sugar
- 1 tsp fresh dill
- 2 tbsp white vinegar
- Pinch of paprika
- Salt & pepper, to taste
Schnitzel
- 4 pork cutlets
- 1 cup All-purpose flour
- 2 eggs
- 1 ½ cups Panko breadcrumbs
- Salt & pepper, to taste
- Vegetable oil, for frying
Directions
- Place slices of pork in between 2 pieces of parchment paper and pound the cutlet with a meat hammer until it is very thin, about 1/3″. Season with salt and pepper to taste.
- Set up a dredging station by placing flour in one dish, panko in another and whisk eggs in a bowl.
- Dredge meat in flour then egg, then breadcrumbs, making sure both sides of the pork get nicely coated.
- Heat oil in a skillet and when it hits 350F, add cutlets. Cook for about 3-4 min per side or until the cutlets are a deep golden brown. Transfer to a baking tray and let cool slightly.
- Make salad by combining all ingredients into a large bowl. Season to taste.
- Serve cutlets with a scoop of salad over top. Enjoy!
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