No reviews available
Pork Schnitzel with Plum, Parsley and Radicchio Salad

© Con Poulos

Pork Schnitzel with Plum, Parsley and Radicchio Salad


F&W Best New Chef 2013 Jason Vincent makes his schnitzel with pork tenderloin. He beats the eggs for the coating with sour cream, which helps the meat stay tender and juicy inside while the golden bread-crumb crust crisps.


  1. 3 large eggs

  2. 1/2 cup sour cream

  3. 1 cup all-purpose flour

  4. 1 teaspoon ground ginger

  5. 1 teaspoon dried dill

  6. 1 teaspoon garlic powder

  7. 1 teaspoon onion powder

  8. 1 teaspoon dried oregano

  9. 1 teaspoon sweet paprika

  10. 2 cups panko

  11. One 1 1/4-pound pork tenderloin, cut crosswise into 6 medallions and pounded 1/4 inch thick

  12. Kosher salt

  13. Freshly ground pepper

  14. 3 tablespoons grapeseed or vegetable oil, plus more for frying

  15. 3 firm, ripe plums, cut into 1/3-inch wedges

  16. One 10-ounce head of radicchio—halved, cored and thinly sliced

  17. 2 cups packed parsley, chopped

  18. 1 tablespoon fresh lemon juice

  19. 1 teaspoon Dijon mustard

  20. Freshly shaved Parmigiano-Reggiano cheese, for garnish

  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.
  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.
  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.
  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.