Mustard Pork Schnitzel with Peach Mostarda and Cucumber Relish

"assic German Schnitzel gets a makeover in this recipe for Mustard Pork Schnitzel with Peach Mostarda and Cucumber Relish using mustard two ways. A seasonal Oktoberfest dish that’s delicious year-round"
-- @todayshomekitchen
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  • Recipe Card
Prep time 20mins
Cook time 35mins

Recipe Card


  • 2 peaches, peeled and diced
  • 1/4 cup water
  • 1/2 cup brown sugar
  • 1/4 cup raisins
  • 1/4 cup chopped dried apricots
  • 1/2 cup white wine
  • 1/2 cup Dijon mustard
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • dash cayenne pepper
  • 1 medium cucumber, seeded and diced
  • 1/4 cup diced red onion
  • 1/4 cup apple cider vinegar
  • 1 tbsp sugar
  • 2 teaspoon chopped fresh dill
  • 2 teaspoon chopped fresh parsley
  • 1/4 cup olive oil
  • salt and pepper to taste
  • fresh dill for garnish
  • 4 6 oz boneless pork loin chops
  • 1 teaspoon each salt and black pepper
  • 1/2 cup Dijon mustard
  • 6 slices white bread crusts cut off
  • 1/2 cup canola oil
  • 4 fresh lemon wedges
  • 1 teaspoon paprika


  • Step 1

    Make the Peach Mostarda- Place all the ingredients in a saucepot over medium heat. Bring the mixture to a simmer, then reduce to medium-low and cook the mostarda chutney until it’s thick like a chutney, 35minutes. You can make the mostarda chutney ahead of time, then cover and keep in the fridge. Reheat before serving.

  • Step 2

    Make the Cucumber Relish- Place all the ingredients in a bowl and toss to combine. You can make the relish a couple of hours ahead to time and keep it in the fridge until ready to serve.

  • Step 3

    Pour the oil into a large, heavy skillet over medium heat. Heat the oil to 350. Tear the slices of white bread and pulse in a food processor to make breadcrumbs. Place the bread crumbs in a pie dish. Place some plastic wrap on a counter and put one of the pork chops on the plastic wrap. Place another sheet of plastic wrap on top, then pound the pork thin, about ¼” thick. Season the pork with salt and pepper.

  • Step 4

    Put the mustard in a pie dish and the breadcrumbs in another pie dish. Brush some of the mustard on both sides of the pork. Put the pork in the breadcrumbs and press to coat on both sides.

  • Step 5

    Fry the schnitzel in batches, 2-3at a time allowing space in the skillet. Fry the schnitzel in the hot oil until brown and crispy, 2-3 minutes per side. Drain the schnitzel on a cookie rack. Strain the golden breadcrumbs from the oil and sprinkle on top of the schnitzel.

  • Step 6

    Arrange the schnitzel on a serving platter. Spoon some mostarda on top of the schnitzel and around the plate. Serve with the cucumber relish and wedges of fresh lemon dusted with paprika. Garnish with the fresh dill sprigs.

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