Fresh-Pressed Olive Oil Club

Pork Schnitzel with Giardiniera

Pork Schnitzel

Duck into almost any pub in Australia, and you’ll find schnitzel on the menu—chicken, beef, or pork. “Schnittys,” though nicked from European immigrants, are now one of Oz’s iconic foods. Giardiniera is a versatile Italian condiment that can be used as an antipasto or on eggs, sandwiches (a must-have on Italian beef), and even hot dogs or bratwurst.


For the giardiniera:

  • 1 banana pepper, thinly sliced
  • 1 medium carrot, finely diced
  • 1/2 cup coarsely chopped cauliflower florets
  • 1 celery rib from the center of the stalk, finely diced
  • 1 1/2 tablespoons coarse (kosher or sea) salt
  • 1/3 cup diced green pitted olives (like Castelvetrano)
  • 1 small clove garlic, peeled and crushed
  • 1/4 cup extra virgin olive oil
  • 1/4 cup white wine vinegar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon coarsely ground black pepper
  • 1/4 teaspoon celery seeds (optional)

For the pork:

  • 2 boneless pork chops (each 9 to 10 ounces)
  • 1 cup panko bread crumbs
  • 1/3 cup finely grated Parmigiano-Reggiano
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more as needed
  • 1/4 cup all-purpose flour
  • 1 large egg
  • 1/4 cup extra virgin olive oil, divided
  • Lemon wedges, for serving


Step 1

Make the giardiniera: In a medium bowl, add the banana peppers, carrots, cauliflower, celery, and salt. Toss well to combine, cover tightly, and refrigerate for at least 6 hours or overnight.

Step 2

Add the olives and garlic; toss well. In a small pot, whisk together the olive oil, vinegar, oregano, black pepper, and celery seeds, if using. Bring to a simmer over medium heat. Pour over the vegetable mixture. Transfer to a small covered bowl or jar. Set aside at
room temperature for at least 6 hours, or refrigerate if not using immediately. Will keep for 1 month.

Step 3

Transfer the pork chops to a cutting board and sandwich between two sheets of wax paper. Using the flat side of a meat mallet or rolling pin, pound the pork 1/2 inch thick.

Step 4

In a wide bowl, combine the panko, Parmigiano-Reggiano, black pepper, oregano, and salt; mix well. Sprinkle the flour over a large plate and season with salt. In a separate wide bowl, beat the egg with 1 tablespoon of olive oil and season with salt. Working with one chop
at a time, dredge the pork in the flour, followed by the egg mixture, and finally the panko mixture, packing the crumbs onto the pork to adhere. Chill for 30 minutes.

Step 5

In a large cast-iron skillet over medium heat, warm the remaining 3 tablespoons of olive oil. When the oil is hot, add the pork and cook, flipping once, until crispy, golden, and cooked through, 4 to 5 minutes per side. Transfer to a plate or serving platter. Cut the pork into strips and serve hot with lemon wedges and giardiniera on the side, if desired.

Serves 4 — Recipe adapted from Saveur, June 2019