These two recipes, Pork Rind Schnitzel with Apple Onion Salad perfectly accompany one another. Coat pork schnitzel in savory crunchy pork rind dust. Additionally, the sweet and sour apple onion salad brings lovely flavor and texture to this meal as a whole.
To create the side dish, pan-fry apples, and onions in canola oil. Sprinkle a bit of sugar into the pan. then add some sherry. Toss in the scallions and simmer for a few minutes. Remove from heat and set aside. I like to make the salad first because it has a bit of time to let the flavors marinate together while I make the schnitzel.
The pork schnitzel in this recipe is keto-friendly. furthermore, it is gluten-free. Throw some pork rinds into your food processor, blender or food processor. Grind the rinds into dust. Dip thinly cut pork cutlets into beaten egg and then coat with the ground pork rinds. Then, pan- fry the coated pork cutlets in oil.
This recipe doubles down on the pork in the schnitzel recipe by using pork cutlets and then pork rinds for coating. Substitute the pork cutlets for chicken or veal, if you prefer. This recipe is great for the in-between season. It’s full of flavor. However because the pork cutlets are sliced so thinly, it is not heavy. Pork and apples are hefty enough to serve when there is still a chill in the air.
Also, the cooked apple salad is perfect served on its own. It should be slightly warm or served at room temperature.
Pork Rind Schnitzel
Ingredients
- 1 lb thinly sliced boneless pork cutlets
- Salt & freshly ground black pepper
- 3 tablespoons unsalted butter
- 1 tablespoon canola oil
- 1 large egg
- 1 cup crushed pork rinds
Instructions
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Wash the pork cutlets and pat them dry with a paper towel.
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Season with salt and freshly ground pepper and set aside.
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Place a double layer of paper towels by the stove. Place two wide, deep plates on your work surface.
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On the first plate, spread out the crushed pork rinds.
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In a small separate bowl, beat the egg and pour it onto the second plate.
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Working with one cutlet at a time, coat both sides with the egg, then dredge on both sides in the crushed pork rinds.
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Repeat with the other pork cutlets. Heat the canola oil and butter in a large skillet over medium-high heat.
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Add the coated cutlets to the pan and cook on both sides until the pork has cooked through and the pork rind crust is crunchy golden brown.
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Transfer to the paper towels and gently pat off excess grease.
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Add the schnitzel to the plates and serve.
Warm Apple Onion Salad
Ingredients
- 2 apples
- 2 large red onions
- 4 scallions
- 2 tablespoon canola oil
- 1 tablespoon unsalted butter
- 3 teaspoons sugar
- Salt & freshly ground black pepper
- 3 tablespoons sherry vinegar
Instructions
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Make the apple red onion salad:
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Peel and slice the onions.
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Wash the apples, core and cut into slices.
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Trim and chop the scallions.
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Heat the canola oil and 2 tablespoons butter in a skillet.
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Add the onions and cook, stirring until they become transparent.
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Sprinkle the sugar over the onions and season with salt & freshly ground black pepper.
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Add the sherry vinegar to the pan.
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Turn the heat down. Cover and cook for 5 minutes.
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Add the apples and scallions to the pan. toss to combine.
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Cook for another 10 minutes, stirring frequently.
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Remove from the stove. Serve immediately.
Like this Pork Rind Schnitzel with Apple Onion Salad? Also, check out some of these other schnitzel and salad recipes:
