This dish, which is based on a recipe from Food and Wine, takes only a few minutes to prepare and cook. I reduced the prep time even further by using fast-fry pork cutlets instead of sliced pork tenderloin. I used panko breadcrumbs and added Italian seasoning and pepper. I also opted to toss the cucumber with greens and vinaigrette instead of yogurt and dill. I think thinner slices of cucumber would work better than the ½-inch (1.27 cm) thick slices called for in the recipe, but that’s a personal preference.

Avoiding Additives and Preservatives

Look for yogurt and breadcrumbs with no preservatives. I used Astro yogurt and PC Panko.

Dredge pork in yogurt and seasoned breadcrumbs

Fry for a few minutes on each side

Pork schnitzel with cucumber salad


1 English cucumber, sliced ½-inch (1.27 cm) thick

Kosher salt


¼ cup (60 ml) finely chopped dill, plus small sprigs for garnish

1 ¾ cups (425 ml) whole-milk yogurt

1 ½ cups (375 ml) seasoned breadcrumbs

One 1¼-pound (567 g) pork tenderloin, cut on the bias into 12 thin slices, about ¼ inch (0.63 cm) thick (or use fast-fry pork cutlets)

Canola oil, for frying


In a colander, toss the cucumbers with 1 teaspoon (5 ml) of salt.

Let stand for 15 minutes, then gently squeeze out the excess water. In a large bowl, mix the cucumbers with the chopped dill and ¼ cup (60 ml) of the yogurt and season with salt and pepper.

Meanwhile, put the breadcrumbs and the remaining 1 ½ cups (375 ml) of yogurt in 2 separate shallow bowls. Season the pork with salt and pepper and dip in the yogurt, letting the excess drip back into the bowl. Dredge in the breadcrumbs, pressing to flatten the pork and help the crumbs adhere.

In a large skillet, heat ¼ inch (0.63 cm) of oil until shimmering. In batches, add the pork in a single layer and cook over moderately high heat, turning once, until browned and crispy, about 5 minutes. Transfer to paper towels to drain. Serve the pork with the cucumber salad and garnish with small sprigs of dill.

From Food and Wine