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Pork Schnitzel and Potato Salad

Pork Schnitzel and Potato Salad

And as the end of September nears, don’t forget to celebrate Oktoberfest! Pay homage to the holiday with Pork Schnitzel and Potato Salad.

Ingredients

  • 1 lb. fingerling potatoes
  • 3 cloves garlic
  • 1/2 cup white wine vinegar
  • 1 1/2 Tbsp. sugar
  • 1 tsp. thyme leaves
  • 3/4 cup canola oil, divided
  • 1 tsp. salt, divided
  • 1 tsp. freshly ground black pepper
  • 1 cup flour
  • 2 eggs, beaten with 2 Tbsp. water
  • 2 cups panko bread crumbs
  • 1/2 tsp. paprika
  • 1/4 tsp. garlic powder
  • 8 (2 oz.) pork cutlets, lightly pounded
  • Fresh parsley for garnish

Instructions

  1. In a large pot, boil potatoes and garlic over medium-high heat until tender, about 10 minutes. Drain and thinly slice potatoes. Discard garlic.
  2. In a medium bowl, whisk together vinegar, sugar, thyme, 1/4 cup oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss potatoes in dressing and set aside.
  3. Put flour and eggs in 2 separate bowls. In a third bowl, mix bread crumbs with paprika and garlic powder. Season pork with remaining salt and pepper, then coat in flour, then egg and bread crumbs. Repeat for each cutlet.
  4. In a large skillet, heat 1/4 cup oil until shimmering. Add 4 cutlets in a single layer. Cook both sides until crispy, about 3 minutes. Transfer to paper towel and drain excess grease. Add remaining 1/4 cup oil and cook last 4 cutlets. Serve pork with potatoes and garnish with parsley.