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Baby Arugula Lemon Pesto with German Schnitzel

Here we have a pork chop, also known as Schnitzel in German cuisine, pounded to 1/4-inch thick, breaded, and then pan fried in any Ultra Premium Extra Virgin Olive Oil until golden brown and delightfully crisp.

Anywhere oil is used, Ultra Premium Extra Virgin Olive Oil can and should be used.... even in classic and updated German recipes.


For the Schnitzel:

4   7-8 oz. Boneless Center-Cut Pork Chops, pounded to 1/4-inch thick*
1/2 cup Fine Bread Crumbs
1/2 cup All-Purpose Flour
2 Eggs
1/4 cup Whole Milk
1 tsp Sea Salt
To Taste Freshly Ground Pepper
For Frying Extra Virgin Olive Oil
(optional) lemon wedges

*You can substitute boneless, skinless chicken breasts here too!

For the Baby Arugula Pesto with Lemon

4 cups Baby Arugula, washed and dried
1/2 cup Extra Virgin Olive Oil
1/3 cup Pecorino Romano
2 large  Garlic Cloves
1/4 cup Almonds, blanched and toasted
1 TBSP Fresh Squeezed Lemon Juice
To Taste Salt and Freshly Ground Pepper


For the Baby Arugula Pesto with Lemon

Combine all the ingredients in the bowl of a food processor, or in a blender, and process until smooth.

For the Schnitzel

Heat 2 inches of Ultra Premium Extra Virgin Olive Oil in a heavy frying pan, (a seasoned cast iron pan is ideal) until the oil reaches 350.

Whisk the milk with the eggs and a pinch of salt and add to a shallow pie plate or dish.  

Add the bread crumbs to a similar shallow dish.

Whisk the salt and pepper into the flour and add to another shallow dish.  

Dredge the pork chops first in the seasoned flour, then into the eggs (being sure to coat the pork chops completely at every step), and then finally into the bread crumbs.

Gently add the pork chops to the heated olive oil, being careful not to overcrowd the pan, and fry for approximately 3 minutes per side, until golden brown.  

Remove each pork chop to a wire rack while frying the remaining pork chops.

Serve immediately with Baby Arugula Pesto. Add lemon wedges, if desired.

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