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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 Extra Virgin Olive Oil until golden brown and delightfully crisp.

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


For the Schnitzel:

4 boneless center cut pork chops, 7-8 oz. each, pounded to 1/4-inch thick (You can substitute boneless, skinless chicken breasts here too!)

1/2 cup fine bread crumbs

1/2 cup flour 2 eggs 1/4 cup whole milk

1 teaspoon sea salt

fresh ground pepper to taste

Extra Virgin Olive Oil for frying

lemon wedges (optional)

For the Baby Arugula Pesto with Lemon

4 cups washed and dried baby arugula

1/2 cup Extra Virgin Olive Oil

1/3 cup Pecorino Romano

2 large cloves garlic

1/4 cup blanched, toasted almonds (optional)

1 tablespoon fresh squeezed lemon juice

fresh ground pepper to taste

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



Heat 2 inches of 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 in to the flour and add to another shallow dish.  

Dredge the pork chops first in the seasoned flour, then in to the eggs (being sure to coat the pork chops completely at every step), and then finally in to 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 lemon wedges, if desired

Serve with Baby Arugula Pesto with Lemon pasta for a full meal!


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