Crispy, tangy, and golden—this dill pickle schnitzel brings bold flavor in every bite.
This schnitzel is made with tender, pickle-brined pork chops coated in a crispy mix of seasoned breadcrumbs, panko, with a touch of dill and onion powder.
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Holly’s Pickle Schnitzel Highlights
- Flavor: This pork is tangy, crispy, and savory with a punch of dill and a zesty pickle-brine kick.
- Skill Level: This recipe is easy to modify, with simple steps that just take a little time and attention to detail.
- Serving Suggestions: This pork is best served with some mashed potatoes, cucumber salad, buttered noodles, or roasted vegetables. Top it with some sour cream, or a honey dill sauce.
Ingredients & Variations
Pork: Pork chops are the best choice for this recipe. Remember to trim off the fat and to pound the meat. The pickle brine will tenderize the meat as it marinates.
Pickles: Make sure to choose dill pickles for this recipe and not the sweet variety.
Breading: A combination of regular and panko breadcrumbs give the coating its golden crispy exterior.
Tips for Breading Pork Schnitzel
- Don’t overmarinate the meat, as this will break it down too much and it may become mushy.
- To save time prepare the breading ingredients ahead of time and store in the fridge. Frying can also be done in two batches.
More Dill Recipes
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Dill Pickle Schnitzel
Equipment
- skillet
- baking sheet
Ingredients
- 2 center-cut pork chops ¾-inch (1.9cm) thick, about 1lb (454g) total
- ½ cup dill pickle brine + 1 tablespoon, divided
- ⅔ cup seasoned bread crumbs
- ½ cup panko breadcrumbs
- 1 teaspoon dried dill
- 1 teaspoon onion powder
- ½ teaspoon celery salt
- ¼ cup all-purpose flour
- 1 egg
- 6 tablespoons vegetable oil for frying (divided for two batches)
For Serving
- Kosher salt to taste
- 1 tablespoon lemon juice freshly squeezed
- 2 tablespoons dill pickles chopped
- 1 tablespoon capers
Instructions
- Trim any fat off the pork chops and cut them in half horizontally so you have four thin chops. Use the textured side of a meat mallet to pound them to ¼-inch thickness.
- In a shallow dish, combine the pork and pickle brine and refrigerate for 45 minutes.*
- Preheat the oven to 200°F. Add a baking sheet to the oven to keep warm.
- Combine the seasoned bread crumbs, panko, dill, onion powder, and celery salt.
- Place the flour in a second shallow dish. In a third shallow dish, beat the egg and set aside.
- Pat the pork dry and dip in the flour, followed by the egg mixture, and finally, the breadcrumbs, pressing gently to adhere.
- In a large skillet, heat 1-inch of vegetable oil over medium high-heat to 375°F.
- Fry the schnitzel in small batches for about 1-2 minutes per side or until golden brown. Use tongs to transfer the schnitzel to a paper towel-lined plate and immediately sprinkle with kosher salt. Once salted, place the pork in the oven to keep warm while preparing the remaining schnitzel.
- To serve, combine lemon juice and pickle brine and drizzle over the schnitzel. Combine the chopped pickles and capers and sprinkle over the schnitzel.
Notes
- *Do not leave the meat in the marinade longer than the recommended time.
- Refrigerate leftovers for 3 days, or freeze for up to 2 months.
- Reheat and re-crisp in a preheated 350° oven for 10-15 minutes, or in the air fryer at the same temperature for 3- 5 minutes.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
Cuisine American© LovePickles.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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