Juicy Sweet Red Cherries are the heart of this fresh summer meal, bringing vibrant color, natural sweetness, and a burst of flavor to every bite. Paired with crisp sugar snap peas, fragrant basil, and crunchy sliced almonds, the salad is the perfect balance of sweet and savory. Served alongside golden, crispy pork schnitzel, this dish feels elegant enough for entertaining yet simple enough for a weeknight dinner. It's a beautiful way to celebrate cherry season while letting their fresh, juicy flavor truly shine.
Servings: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients
Crispy Pork Schnitzel
4 pork cutlets, pounded thin
1 large egg, beaten
½ cup all-purpose flour, seasoned with salt and pepper
1 cup panko breadcrumbs
2 tablespoons chopped fresh parsley
Neutral oil, for frying
Flaky salt, for finishing
Sweet Red Cherry & Sugar Snap Pea Salad
3 cups sugar snap peas, roughly chopped
2 cups Sweet Red Cherries, pitted and roughly chopped
¼ cup fresh basil leaves, torn
⅓ cup sliced almonds
2 tablespoons extra virgin olive oil
Salt and freshly cracked black pepper, to taste
¼ cup maple Dijon dressing (or your favorite vinaigrette)
Instructions
Prepare the Schnitzel
1. Pat the pork cutlets dry and pound to an even thinness if needed.
2. Place the seasoned flour, beaten egg, and panko mixed with parsley into three separate
shallow dishes.
3. Dredge each pork cutlet in the flour, shaking off any excess. Dip into the egg, then coat
thoroughly with the panko mixture, gently pressing to adhere.
4. Heat about ½ inch of oil in a large skillet over medium-high heat.
5. Fry the schnitzel until deep golden brown and crispy, about 2–3 minutes per side,
depending on thickness.
6. Transfer to a wire rack or paper towel-lined plate and immediately sprinkle with flaky
salt.
Prepare the Salad
1. In a large bowl, combine the chopped sugar snap peas, chopped Sweet Red Cherries,
torn basil, and sliced almonds.
2. Drizzle with the olive oil and maple Dijon dressing.
3. Season with salt and freshly cracked black pepper.
4. Toss gently until everything is evenly coated.
Serve
Divide the salad among four plates and top each serving with a crispy pork schnitzel. Serve immediately while the schnitzel is hot and crisp and the salad is cool
Recipe by: Valerie Musser of @whosagoodlizard
