This recipe combines the rich flavors of European tradition with the vibrant spices of the Middle East. Our Za’atar crusted pork schnitzel with lemon cabbage salad is a delightful fusion of textures and tastes, marrying the crispy goodness of schnitzel with the aromatic blend of Za’atar seasoning and the refreshing zest of lemon cabbage salad.

Schnitzel, a beloved dish originating from Austria, has become a culinary staple across Europe and beyond. The term “schnitzel” refers to a thin slice of meat that is coated in breadcrumbs and fried until golden brown and crispy. While veal is traditionally used in the classic Wiener Schnitzel, variations using pork, chicken, or even fish have become popular over the years. 

The origins can be traced back to the 19th century in Austria, where it was first mentioned in culinary texts. It quickly gained popularity and became a signature dish of Austrian cuisine. Schnitzel is typically made by pounding a thin slice of meat, such as veal or pork, until it is uniformly thin, then dredging it in flour, egg, and breadcrumbs before frying. 

Schnitzel is enjoyed year-round in Europe, but it holds particular significance during special occasions and holidays. In many European countries, including Germany and Austria, schnitzel is a popular dish served during Easter celebrations, symbolizing the arrival of spring and the abundance of fresh ingredients. 

If you have any leftover schnitzel, you can store it in an airtight container in the refrigerator for up to 2-3 days. To maintain its crispy texture, store the schnitzel separately from any sauces of dressings. When ready to enjoy, reheat the schnitzel in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes. Avoid reheating in the microwave, as it may result in a soggy texture. 

Let me know in the comments below if you tried the recipe and if you have any variations you’d like to share!