Serves 4
45 min
Pork Schnitzel with Warm Potato Salad
Recipe GLPRb9fb745460f7c4
Golden, crispy-breaded pork cutlets served alongside a warm potato salad dressed in a tangy vinegar vinaigrette with fresh herbs. This classic Central European dish combines tender, breaded pork with tender fingerling potatoes, garlic, and bright parsley.
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Ingredients
½ cup white wine vinegar
1½ tablespoons sugar
1 teaspoon fresh thyme leaves
¼ cup canola oil, plus more for frying
Salt and freshly ground black pepper to taste
1 pound small fingerling potatoes
3 garlic cloves, minced
1 cup all-purpose flour
2 large eggs beaten with 2 tablespoons water
2 cups panko breadcrumbs
1 pound boneless pork cutlets (pounded to ⅓ inch thickness)
1 cup fresh flat-leaf parsley, patted dry
Directions
Bring a large pot of salted water to a boil. Add the fingerling potatoes and cook until just tender when pierced with a knife, about 15–18 minutes. Drain well and let cool slightly, then cut in half lengthwise.
While the potatoes cook, whisk together the white wine vinegar, sugar, minced garlic, thyme, and ¼ cup canola oil in a small bowl. Season with salt and pepper to taste and set aside.
Set up three shallow bowls for breading: place flour in the first bowl, the beaten eggs mixed with water in the second, and panko breadcrumbs in the third. Pat the pork cutlets dry with paper towels and season both sides with salt and pepper.
Working with one cutlet at a time, coat it lightly in flour, shaking off excess. Dip into the egg mixture, then press firmly into the panko, coating both sides evenly. Place on a clean plate and repeat with remaining cutlets.
Heat a large skillet over medium-high heat and add enough canola oil to coat the bottom (about ⅛ inch). Once the oil shimmers, carefully lay the breaded pork cutlets in the pan, working in batches if necessary to avoid crowding.
Fry the pork cutlets until golden brown and the internal temperature reaches 160°F, about 3–4 minutes per side. Transfer to a plate lined with paper towels.
Place the warm cooked potatoes in a large bowl. Pour the vinegar-oil dressing over them and toss gently until well coated. Stir in the fresh flat-leaf parsley and adjust seasoning with additional salt and pepper if needed.
Serve the golden pork schnitzel alongside the warm potato salad, dividing both among four plates.
