Schnitzel Strips with Tangy Mustard Dip

Schnitzel, the beloved breaded cutlet of German and Austrian kitchens, gets a playful finger-food twist as golden strips. Crispy panko coating meets a tangy honey-Dijon dip for dunking that turns weeknight pork or chicken into shareable bites.

Serves 4 · 20 min prep · 15 min cook

Estimate for one serving

• 490 cal
• 36g protein
• 26g carbs
• 28g fat
• 3g fiber

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Ingredients

• 1.25 lb pork or chicken cutlets
• 3/4 cup all-purpose flour
• 2 large eggs
• 2 cups panko breadcrumbs
• 1.25 tsp salt
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 cup neutral oil
• 1/3 cup Dijon mustard
• 1/3 cup mayonnaise
• 1 tbsp honey
• 1 tsp apple cider vinegar
• 2 tbsp fresh chives

Instructions

1. 1Pound the cutlets thin, then slice them into even finger-width strips three inches long; season the strips with salt, smoked paprika, and garlic powder.
2. 2Set up a breading line with flour, beaten eggs, and panko. Toss the strips in flour, dip in egg, then roll thoroughly in panko so every side is coated.
3. 3Heat oil in a deep skillet or Dutch oven to 350°F; working in batches, fry the breaded strips 2 to 3 minutes, turning once, until golden brown and cooked through.
4. 4Transfer fried strips to a paper-towel-lined rack and keep warm in a low oven while you finish the remaining batches.
5. 5In a small bowl whisk together Dijon, mayonnaise, honey, and vinegar until smooth and tangy; taste and adjust seasoning if needed.
6. 6Finely snip the chives and stir most of them into the dip, reserving a pinch for garnish.
7. 7Arrange the hot schnitzel strips on a platter, sprinkle with remaining chives, and serve immediately with the tangy mustard dip in a bowl for dunking.