Pork Schnitzel with Warm German Potato Salad

Name: Pork Schnitzel with Warm German Potato Salad
Total time: 50 min
Yield: 4 servings
Cuisine: German & Austrian
Ingredients: 1½ lb boneless pork chops (or chicken breasts), pounded ¼ inch thin; 2 eggs; 2 cups panko or fine breadcrumbs; 1 lemon, in wedges; 1½ lb baby potatoes; 4 strips thick-cut bacon, chopped; ½ onion, finely diced; ½ bunch parsley, chopped; ½ cup flour; for dredging; ½ cup oil; for shallow-frying; 3 tbsp apple cider vinegar; 1 tbsp sugar; 1 tbsp Dijon mustard; 1½ tsp salt; ½ tsp black pepper

DinnerGerman & Austrian50 minServes 4885 kcal54 g protein

Photo: Benreis · CC BY-SA 3.0 · source

Pounded-thin pork cutlets in a puffy, golden crumb crust, served with lemon and a tangy, bacon-studded warm potato salad. Chicken breast works just as well.

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Ingredients

1½ lb boneless pork chops (or chicken breasts), pounded ¼ inch thin
2 eggs
2 cups panko or fine breadcrumbs
1 lemon, in wedges
1½ lb baby potatoes
4 strips thick-cut bacon, chopped
½ onion, finely diced
½ bunch parsley, chopped

From your pantry: ½ cup flour, for dredging, ½ cup oil, for shallow-frying, 3 tbsp apple cider vinegar, 1 tbsp sugar, 1 tbsp Dijon mustard, 1½ tsp salt, ½ tsp black pepper.

Instructions

Boil the potatoes in salted water until just tender, 15 to 18 minutes. Drain, cool slightly and slice.
Meanwhile cook the bacon in a skillet over medium until crisp, 6 minutes. Add the onion and cook 3 minutes, then stir in the vinegar, sugar, mustard and ¼ cup water. Pour over the warm potatoes with half the parsley and toss.
Season the cutlets with salt and pepper. Dredge in flour, dip in beaten eggs, then coat in the crumbs without pressing them on hard.
Heat the oil in a large skillet over medium-high to 350°F. Fry the cutlets one or two at a time, swirling the pan so oil washes over the top, until puffy and golden, 2 to 3 minutes per side (145°F for pork, 165°F for chicken).
Drain on a rack, sprinkle with salt and serve right away with lemon wedges, the potato salad and the remaining parsley.

Tip: Shake the pan gently while frying. Hot oil rolling over the top is what makes the crust puff away from the meat in proper waves.