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Pork Schnitzel and Vegetable Rice Pilaf


Simple unadulterated Austrian style cutlets and fresh vegetables in a rice pilaf.

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Rate this recipe 4.5/5 (4 Votes)


  • For the Pork Schnitzel:
  • 1 cup flour
  • 3 cups bread crumbs,(preferably fresh) We prefer Panko
  • 3 eggs, beaten
  • salt and pepper
  • 1 pound thinly sliced veal, (can also be made with chicken, turkey, or pork)about 1/8 inch thick
  • 2 tablespoons butter plus 2 tablespoons olive oilor all oil or all clarified butter
  • Chopped fresh parsley leaves for garnish
  • 1 lemon, quartered, for serving
  • For the Vegetable Rice Pilaf:
  • 2 tablespoons canola oil
  • 1/2 cup onion, small dice
  • 1 medium carrot, small dice
  • 1 medium celery stalk, small dice
  • 1/4 cup sugar snap peas, sliced thin
  • 2 scallions, sliced thin
  • 1/4 cup peas
  • 1 cup long grain rice
  • 3 tablespoons orzo
  • 2 cups chicken stock
  • salt and pepper
  • fresh chives for garnish, chopped


Servings 4


Step 1

For the Pork Schnitzel:
Prehaet oven to 200 degrees.
Set out the flour, bread crumbs, and eggs on plates or in shallow bowls and have a stack of parchment or wax paper ready.
Season the eggs liberally with salt and pepper.
Dredge the cutlets, one at a time, in the egg, then the flour, then the egg again,then dredge in the bread crumbs. Stack the breaded cutlets between layers of wax paper and, when all the cutlets are breaded, transfer the stack into the refrigerator to chill for at least 10 minutes and up to 3 hours.
Heat butter and oil in a large skillet over medium heat until a pinch of flour dropped into the pan sizzles. Cook in batches if necessary, making sure not to crowd the pan, adding more fat to the pan as needed.
Turn cutlets as soon as they're browned, then cook the other side.
The total cooking time should be about 5 minutes or less.
As each piece is done, transfer to an ovenproof platter and place into the oven.
Serve as soon as possible.
Garnish with the parsley and lemon wedge on the side.

For the Vegetable Rice Pilaf:
Heat oil in a large sauce pan over medium heat.
Saute onion, carrot, celery, and sugar snap peas until crisp tender, about 5 minutes.
Remove with slotted spoon and set aside.
In remaining oil saute rice and orzo until just golden.
Add chicken stock, scallions, and salt and pepper.
Turn up heat to high, bring to a boil. Reduce heat to low and allow rice to simmer for 20 minutes.
Add peas, cover and turn off heat.
Let sit for 5-10 minutes covered.
Peas will steam in residual heat. Fluff with a fork and serve, garnished with chopped chives.

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