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Pork Schnitzel with Quick Pickled Onions and Apples

Amp up your weeknights! This crispy breaded pork schnitzel is smeared with applesauce and topped with tangy quick pickled onions and apples.Serving plate full of crispy pork schnitzel topped with pickled onions and apples, and parsley.

Pork schnitzel: an obsession.

We can’t get enough golden crispy pork schnitzel in this house right now. For some reason, fall always seems like the best time for pork; it might have to do with its ability to pair so perfectly with apples. (Or pears!) This recipe isn’t your run-of-the-mill pork schnitzel slathered in applesauce, however. (Though we did include applesauce.) These chops are topped with tangy quick pickled onions and apples to add a bit of tart to your sweet and salty. The inspiration for this came from Melissa Clark’s tantalizing pork schnitzel with quick pickles.

What is schnitzel?

The word “schnitzel” is German for “cutlet”. Various meats can be used, as long as they’re thinly pounded, breaded, and fried. For this recipe, I’ve used pork cutlets. Because pork schnitzel needs little prep and minimal cooking time, it makes for a fantastic weeknight meal. You’ll need some extra time to allow the quick pickled onions and apples to soak (about 30 minutes), but they can be made the night before to simplify things.

Uncooked pork cutlets on parchment seasoned with salt and pepper.

A serving plate piled with crispy breaded pork schnitzel.

Quick pickling is the new canning.

Growing up, the shelves in our basement were lined with pickles, canned peaches, canned tomatoes, hot peppers, etc. But who has time for canning anymore? I love the idea, but realistically, I wouldn’t be able to pull it off. Not anytime soon. So! I’m forever grateful for this whole quick pickling business that’s emerged over the years. All it entails is bringing your brine to a simmer and letting your veggies or fruits sit in it for at least 30 minutes, or up to several weeks in the fridge. (Have you tried my additive spicy quick-pickled radishes? You need to. Seriously!)

Bowl of thinly sliced red onions and apples in brine with pickling spices.

How to make Pork Schnitzel with Quick Pickled Onions and Apples.

Very excited to tell you how easy it is to make this beautiful dish. It’s colorful, comforting, seasonal, and simple.

Here’s what you’ll need:

  • Boneless pork cutlets
  • Kosher salt
  • Cracked black pepper
  • All purpose flour
  • cayenne
  • nutmeg
  • Eggs
  • Panko bread crumbs
  • Avocado oil, or another cooking oil with a high smoke point
  • Apple
  • Red onion
  • Apple cider vinegar
  • Maple syrup
  • Pickling spices
  • Garlic clove

Here’s what you’ll do:

Prepare your quick pickled onions and apples.
  • Very thinly slice the onions and apples, preferably with a mandolin.
  • Place the sliced onions and apples into a large bowl along with the pickling spices and smashed garlic clove.
  • In a small saucepan, whisk together the apple cider vinegar, water, maple syrup, and salt. Bring the mixture to a simmer, stirring occasionally, until the salt has dissolved. Remove the brine from the heat and carefully pour it into the bowl over the onions and apples, ensuring they’re all covered. Set aside and let it cool to about room temperature, which should take about 40-45 minutes. Leave them out if you’re using them shortly. If you’re making them well in advance, cover the bowl once it’s cooled and set it in the fridge until you’re ready to use them. You could also store them in a canning jar. Quick pickled veggies will stay good in the fridge for several weeks!
Time for pork schnitzel.
  • In a large shallow bowl or pie plate, mix the flour, cayenne, and nutmeg. Whisk until combined.
  • Place the eggs, beaten, in a second dish, and the panko bread crumbs in a third. Create yourself somewhat of an assembly line with the flour first, eggs second, and bread crumbs third. After the bread crumbs, have a parchment lined cutting board or surface where you can place your breaded pork.
  • Heat about 1/8 of oil in a large cast iron or non-stick skillet over medium-high heat. Season the pork generously with salt and pepper on both sides.
  • One by one, dredge the cutlets into the flour, egg, and panko bread crumbs. Make sure the cutlets are evenly coated with each when dredging. Then, place them onto your covered surface.
  • Test the oil temperature by throwing a pinch of bread crumbs into it. If the oil sizzle upon contact, it’s hot enough. At this point, add the cutlets (don’t overcrowd the pan, just add what you can fit allowing some room between cutlets). Cook until the bottom has turned golden brown—this should take about 3-4 minutes. Carefully flip the cutlets and cook the other side until the bottom is golden brown.
  • Once the cutlets are nice and crispy, and have an internal temperature of 145º F, transfer them to a paper towel-lined plate and season them with a few pinches of salt. Repeat until all of the pork is cooked.
  • When done, serve the pork with applesauce, the pickled onions and apples, and fresh chopped parsley.

Serving plate topped with pork schnitzel and pickled onions and apples.

Serving plate full of crispy pork schnitzel topped with pickled onions and apples, and parsley.

Check out these other easy weeknight dinners:

Hope you enjoy!

If you plan on making this recipe, be sure to snap a pic and tag us on Insta! @killing__thyme.

Pork Schnitzel with Quick Pickled Onions and Apples

Amp up your weeknights! This crispy breaded pork schnitzel is smeared with applesauce and topped with tangy quick pickled onions and apples.
Course Main Course
Prep Time 15 minutes
Cook Time 15 minutes
Quick Pickled Onions and Apples 25 minutes
Total Time 30 minutes
Author Dana Sandonato

Ingredients

  • 1.5 lbs boneless pork cutlets Pounded to 1/8-inch thick
  • coarse kosher salt and cracked black pepper
  • 1/2 cup all purpose flour
  • 1/4 grated nutmeg
  • 1/8 cayenne
  • 2 eggs, beaten
  • 1.5 cups unseasoned panko breadcrumbs
  • Avocado oil, for frying Or another cooking oil with a high smoke point

Quick Pickled Onions and Apples.

  • 1/2 red onion, thinly sliced (preferably with a mandolin)
  • 1 apple, thinly sliced (preferably with a mandolin) Gala, honeycrisp, or fuji are best
  • 3/4 cup water
  • 3/4 cup apple cider vinegar
  • 2 TBSP real maple syrup
  • 1 tsp pickling spices
  • 1 large garlic clove, smashed

Instructions

Quick Pickled Onions and Apples.

  • Very thinly slice the onions and apples, preferably with a mandolin.
  • Place the sliced onions and apples into a large bowl along with the pickling spices and smashed garlic clove.
  • In a small saucepan, whisk together the apple cider vinegar, water, maple syrup, and salt. Bring the mixture to a simmer, stirring occasionally, until the salt has dissolved.
  • Remove the brine from the heat and carefully pour it into the bowl over the onions and apples, ensuring they’re all covered. Set aside and let it cool to about room temperature, which should take about 40-45 minutes.
  • Leave them out if you’re using them shortly. If you’re making them well in advance, cover the bowl once it’s cooled and set it in the fridge until you’re ready to use them. You could also store them in a canning jar. Quick pickled veggies will stay good in the fridge for several weeks!

Pork Schnitzel.

  • In a large shallow bowl or pie plate, mix the flour, cayenne, and nutmeg. Whisk until combined.
  • Place the eggs, beaten, in a second dish, and the panko bread crumbs in a third. Create yourself somewhat of an assembly line with the flour first, eggs second, and bread crumbs third. After the bread crumbs, have a parchment lined cutting board or surface where you can place your breaded pork.
  • Heat about 1/8 of oil in a large cast iron or non-stick skillet over medium-high heat. Season the pork generously with salt and pepper on both sides.
  • One by one, dredge the cutlets into the flour, egg, and panko bread crumbs. Make sure the cutlets are evenly coated with each when dredging. Then, place them onto your covered surface.
  • Test the oil temperature by throwing a pinch of bread crumbs into it. If the oil sizzle upon contact, it’s hot enough. At this point, add the cutlets (don’t overcrowd the pan, just add what you can fit allowing some room between cutlets). Cook until the bottom has turned golden brown—this should take about 3-4 minutes. Carefully flip the cutlets and cook the other side until the bottom is golden brown.
  • Once the cutlets are nice and crispy, and have an internal temperature of 145º F, transfer them to a paper towel-lined plate and season them with a few pinches of salt. Repeat until all of the pork is cooked.
  • When done, serve the pork with applesauce, the pickled onions and apples, and fresh chopped parsley.

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