Active Time
N/A
Total Time
1 HR
Yield
Serves : 6
© Con Poulos

How to Make It

Step 1    

In a shallow bowl, beat the eggs with the sour cream. In another shallow bowl, whisk the flour, ginger, dill, garlic powder, onion powder, oregano and paprika. Spread the panko in a third shallow bowl.

Step 2    

Season the pork with salt and pepper. Dredge the cutlets in the flour mixture, dip them in the egg mixture and coat with panko; transfer to a baking sheet.

Step 3    

In a very large skillet, heat 1/4 inch of oil. Add half of the cutlets and fry over moderately high heat, turning once, until just cooked through, 4 minutes total; transfer to paper towels. Repeat with the remaining cutlets.

Step 4    

In a bowl, toss the plums, radicchio, parsley, lemon juice and mustard with the 3 tablespoons of oil. Season with salt and pepper and garnish with the cheese. Serve the pork schnitzel with the salad.

Make Ahead

The recipe can be prepared through Step 2 up to 3 hours in advance.

Suggested Pairing

Balance bitter radicchio with a fruity red that has soft tannins, like Valpolicella from Italy's Veneto region.

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