Crispy Breaded Pork with Hot and Tangy Celeriac Remoulade

It’s hard enough figuring out what to have for dinner when you aren't a chef. It’s even harder when you spend your week cooking an insane variety of dishes across different classes! Yet, despite being surrounded by food all day, I still love going home to cook something fresh for Dane and me. Madness, I know!

By the end of summer, my dinner inspiration completely runs dry. But the second autumn kicks in, my brain wakes right back up. Stodge season is definitely on the horizon, though we aren't quite there yet since it's still hitting the mid-20s outside. Right now, celeriac is coming into season. It's an ingredient we usually save for cooler weather, soups, and warming stews, but I’m just not ready for those heavy winter dishes yet.

Pickles have easily been my absolute favourite thing of 2026—I seriously cannot get enough of them. The top shelf of my fridge is basically a smorgasbord of different jars. So, when I stumbled across a recipe that combined celeriac and pickles? I knew I had to make it. I'm a total sucker for contrasting textures, and I could instantly see the vision. The creamy, bright flavours of the remoulade just needed a bit more crunch. A schnitzel was the obvious pairing partner. But I chose not to smash it out for a little more texture. Its pure, juicy joy on a plate.

So, when Wednesday rolled around, I finally made it. It was too good to gate keep, so here is the recipe for you! I think it’s brilliant for any time of year. Here’s to chillier days and fresh kitchen creativity—I hope you love it!