Pork Schnitzel With Chipotle-Pea Pasta Salad

Maggie and I had a great walk this morning.  Of course she wants to chase the bunnies so my arm is being jerked left and right continuously (she spots them way before I do).  I think they know she is on a leash so most of them will continue eating or grooming, taunting her with cute bunny smirks and ear twitches.  Some of their expressions are priceless.

Tonight on the table is pork schnitzel with a pasta salad.  We enjoyed last nights salad so much that I prepared another one-only different.  Since we like things spicy I added peas and chipotle.  My Aunt Bonnie used to make a southern-style pea salad with cheddar cheese, mayonnaise, horseradish, pimento and pickles.  It is one of those recipes that she took with her to Heaven because for the life of me I have not been able to duplicate it.  She always used LeSuer brand peas and I think that had to be one of the reasons I loved her salad so much-that and the fact that she was an awesome cook.  When I was in my early thirties I tried to gather a collection of family recipes to make a cookbook for everyone.  At the time no one seemed very interested in my project so eventually I quit asking.  Now that my grandmothers and great aunts have passed I find myself wanting those recipes more than ever.  Between my mother, my sister and I we can usually collaborate to remember ingredients or techniques but they just aren’t the same.  Word of advice:  Get the recipes that you love before they are lost forever.  Some people may be stubborn and give you the ‘top secret’ blah blah blah but be persistent and get the dang recipes.


  • 4 pork chops (I used thinly sliced chops)
  • 1 to 1 1/2 cups panko bread crumbs (I used garlic flavored)
  • 1/3 cup all-purpose flour
  • 2 eggs
  • 1 teaspoon garlic salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • olive oil

schnMake a brine of 1 teaspoon salt, 1 teaspoon red wine vinegar and 2 cups of water.  Pour over pork chops and soak for at least 2 hours ( I soaked overnight).  This will make the meat much more tender.  Remove from the brine, trim any fat and pound slightly with a meat mallet.  Assemble three bowls, one for flour and spices, one for the eggs and one for the panko.  Add enough oil into a large skillet to cover the bottom and heat to Med-Hi.  Using a fork dip the pork chops first into the flour (shake excess), then into the egg and lastly into the panko.  Place into hot oil and cook both sides until golden and crispy.  The heat may need to be adjusted if they are browning too quickly. Make sure to cut into the meat to check doneness-juice should be clear. I cooked these in advance and they were very crispy.  Even after sitting awhile they retained some of the crunch.  I just love panko.


  • 1 cup pasta (I used anelli pasta rings)
  • 1/3 cup cabbage, finely chopped (I used savoy)
  • 1/3 cup corn (I used frozen)
  • 1/3 cup chipotle cheese, cubed
  • 1/4 cup roasted red peppers
  • 1 Tablespoon pan toasted capers
  • 1 Tablespoon purple onion, minced
  • 1 teaspoon garlic, minced
  • cooking spray

Boil pasta according to directions.  Chop vegetables.  Coat small skillet with cooking spray and pan toast capers until slightly browned.  Mix all the dressing ingredients together.  Drain pasta and coat with the dressing.  Gently stir in the vegetables and cheese.  Chill until ready to serve.


  • 1/4 cup light mayonnaise
  • 1/4 teaspoon chipotle powder
  • 1/4 teaspoon freshly ground black pepper
  • salt

Initially I had intended for the salad to be served chilled but since I did not make any other sides I heated it a little bit, used it as a bed for my schnitzel and sprinkled it with some crumbled queso fresco cheese.  Can NEVER have too much cheese.

Happy Friday!!

6 thoughts on “Pork Schnitzel With Chipotle-Pea Pasta Salad

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