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
- In a large pot, boil potatoes and garlic over medium-high heat until tender, about 10 minutes. Drain and thinly slice potatoes. Discard garlic.
- 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.
- 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.
- 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.
