Crispy Pork Schnitzel with Green Olive Giardiniera
Internationally, schnitzel is most frequently served with lemon wedges (the acidity helps to cut the dish’s characteristic fattiness), and in some Scandinavian countries, briny capers and anchovies are frequent accompaniments as well. Inspired by a trip to Chicago, I decided to add a similarly salty-sour component: Italian-American-style giardiniera. Here’s how to make it at home. Jenny Huang

Make Your Giardiniera from Scratch

Green olives take the pickled vegetables in our giardiniera up a powerful notch.

Pound the Chops

Go to town on thick boneless pork chops with a meat mallet.
From thick to thin: these pork chops are ready to be dredged.

Bread Like the Pros

Dredge in flour, dip in egg, coat in panko, and repeat.
Use your fingers to press the panko bread crumbs onto the pork to make sure they stay in place.

Fry the Chops

A pan of hot, shimmering oil is key for achieving that golden crust.
A stainless-steel or cast-iron skillet is ideal for frying the schnitzel.
A crunchy, golden fried cutlet is the ideal canvas for all sorts of toppings and accompaniments.