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 Fresh Harvest Extra Virgin Olive Oil until golden brown and delightfully crisp. It is served on a bed of simple, homemade pasta and the delicious Arugula-Lemon Pesto. You can use any type of small pasta if you don’t have the time or inclination to made the homemade Spaetzle Pasta, but it’s pretty easy to do!

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


  • 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
  • Fresh Harvest Extra Virgin Olive Oil (for frying)
  • lemon wedges (optional)

Heat about an inch 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 3-5 minutes per side, until golden brown. Remove each pork chop to a wire rack while frying the remaining pork chops.

Keep the pork chops warm on a wire rack in the oven until serving.

Baby Arugula Pesto with Lemon

  • 4 cups washed and dried baby arugula (or baby spinach)
  • 1/2 cup Fresh Harvest Extra Virgin Olive Oil (mild to medium intensity)
  • 1/3 cup Pecorino Romano or Parmesan Cheese
  • 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. (This pesto can also be served over pasta, with bread, on pizza, bruschetta, with grilled or roasted vegetables, in lasagna, with fish, over beans, nearly anything!

Spaetzle (Pasta)

  • 1 cup flour
  • 1/4 cup milk
  • 2 large eggs
  • 1/2 teaspoon salt

Bring a 4+ quart pot of lightly salted water to a boil.

Whisk the eggs with the milk, and the salt with the flour. Add the dry ingredients in to the wet ingredients and whisk until no dry spots remain.

Add the batter to a spaetzle maker or add to a large colander. If using a colander with larger holes, push the batter through the colander using a spatula in to the boiling water. Boil for about two minutes, and then remove to a bowl and toss with pesto immediately.

Serve immediately with the Schnitzel on top, with a slice of lemon on the side.


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