Pork Schnitzel with Warm Potato Salad Recipe

Name: Pork Schnitzel with Warm Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup white wine vinegar; 1 1/2 tablespoons sugar; 1 teaspoon thyme leaves; 1/4 cup canola oil, plus more for frying; Salt and freshly ground pepper; 1 pound small fingerling potatoes; 3 garlic cloves; 1 cup all-purpose flour; 2 large eggs beaten with 2 tablespoons of water; 2 cups panko (Japanese bread crumbs); Four 4-ounce boneless pork chops, butterflied and pounded 1/3 inch thick, or eight 2-ounce pork cutlets, lightly pounded; 1 cup flat-leaf parsley, patted thoroughly dry

Servings: persons

1/2 cup white wine vinegar
1 1/2 tablespoons sugar
1 teaspoon thyme leaves
1/4 cup canola oil, plus more for frying
Salt and freshly ground pepper
1 pound small fingerling potatoes
3 garlic cloves
1 cup all-purpose flour
2 large eggs beaten with 2 tablespoons of water
2 cups panko (Japanese bread crumbs)
Four 4-ounce boneless pork chops, butterflied and pounded 1/3 inch thick, or eight 2-ounce pork cutlets, lightly pounded
1 cup flat-leaf parsley, patted thoroughly dry

1
In a medium bowl, whisk the vinegar with the sugar, thyme and 1/4 cup of the oil and season with salt and pepper.
2
Put the potatoes and garlic in a pot and cover with water; season with salt and bring to a boil.
3
Simmer over moderate heat until the potatoes are tender, 10 minutes.
4
Drain and thinly slice the potatoes; add to the dressing and toss.
5
Discard the garlic.
6
Put the flour, eggs and panko in 3 separate shallow bowls.
7
Season the pork with salt and pepper and dip in the flour.
8
Dip the cutlets in the egg and then in the panko, pressing to help the crumbs adhere.
9
In a large skillet, heat 1/2 inch of oil until shimmering.
10
Add the cutlets in a single layer and cook over high heat, turning once, until golden and crispy, about 3 minutes.
11
Drain on paper towels.
12
Add the parsley to the skillet and cook, stirring, until crisp, about 30 seconds.
13
Using a slotted spoon, transfer the parsley to a paper towellined plate and sprinkle with salt.
14
Serve the pork with the potato salad.
15
Garnish with the parsley.

740

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup white wine vinegar, 1 1/2 tablespoons sugar, 1 teaspoon thyme leaves, 1/4 cup canola oil, plus more for frying, and more.

Yes, Pork Schnitzel with Warm Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pork Schnitzel with Warm Potato Salad

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