Crispy Pork Schnitzel with Warm Potato Salad
Crispy Pork Schnitzel with Warm Potato Salad
Ingredients
For the Pork Schnitzel
- 4 boneless pork loin chops, about 1/2 inch thick
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup plain breadcrumbs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup vegetable oil, for frying
- 4 lemon wedges, for serving
For the Warm Potato Salad
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 4 strips bacon, diced
- 1/4 cup red onion, finely diced
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon granulated sugar
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Begin by preparing the warm potato salad. Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat and cook until fork-tender, about 10-12 minutes. Drain well and set aside.
⏱️ 15 min
- 2
While the potatoes cook, prepare the pork schnitzel. Place each pork chop between two pieces of plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chops to an even 1/4-inch thickness. Season both sides of the pounded pork with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
⏱️ 10 min
- 3
Set up a breading station: Place the flour in a shallow dish, the beaten eggs in a second shallow dish, and the breadcrumbs in a third shallow dish. Dredge each pork chop first in the flour, shaking off any excess, then dip into the egg, allowing any excess to drip off, and finally coat thoroughly in the breadcrumbs, pressing gently to adhere.
⏱️ 5 min
- 4
For the potato salad, cook the diced bacon in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving 2 tablespoons of bacon fat in the skillet.
⏱️ 8 min
- 5
Add the diced red onion to the skillet with the reserved bacon fat and cook until softened, about 3-4 minutes. Remove the skillet from the heat.
⏱️ 4 min
- 6
In a small bowl, whisk together the apple cider vinegar, Dijon mustard, granulated sugar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Pour this dressing into the skillet with the onions and stir to combine. Add the cooked potatoes and crumbled bacon to the skillet, gently tossing to coat. Stir in the fresh parsley.
⏱️ 3 min
- 7
Heat the vegetable oil in a large, heavy-bottomed skillet or cast iron pan over medium-high heat until shimmering, about 350°F. Carefully place 1-2 schnitzels in the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through. Remove from the skillet and place on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining schnitzels.
⏱️ 10 min•🌡️ 350
- 8
Serve the crispy pork schnitzels immediately with warm potato salad and lemon wedges for squeezing.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Pork Schnitzel with Warm Potato Salad
Ingredients
For the Pork Schnitzel
- 4 boneless pork loin chops, about 1/2 inch thick
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup plain breadcrumbs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup vegetable oil, for frying
- 4 lemon wedges, for serving
For the Warm Potato Salad
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 4 strips bacon, diced
- 1/4 cup red onion, finely diced
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon granulated sugar
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Begin by preparing the warm potato salad. Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat and cook until fork-tender, about 10-12 minutes. Drain well and set aside.
⏱️ 15 min - 2
While the potatoes cook, prepare the pork schnitzel. Place each pork chop between two pieces of plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chops to an even 1/4-inch thickness. Season both sides of the pounded pork with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
⏱️ 10 min - 3
Set up a breading station: Place the flour in a shallow dish, the beaten eggs in a second shallow dish, and the breadcrumbs in a third shallow dish. Dredge each pork chop first in the flour, shaking off any excess, then dip into the egg, allowing any excess to drip off, and finally coat thoroughly in the breadcrumbs, pressing gently to adhere.
⏱️ 5 min - 4
For the potato salad, cook the diced bacon in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving 2 tablespoons of bacon fat in the skillet.
⏱️ 8 min - 5
Add the diced red onion to the skillet with the reserved bacon fat and cook until softened, about 3-4 minutes. Remove the skillet from the heat.
⏱️ 4 min - 6
In a small bowl, whisk together the apple cider vinegar, Dijon mustard, granulated sugar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Pour this dressing into the skillet with the onions and stir to combine. Add the cooked potatoes and crumbled bacon to the skillet, gently tossing to coat. Stir in the fresh parsley.
⏱️ 3 min - 7
Heat the vegetable oil in a large, heavy-bottomed skillet or cast iron pan over medium-high heat until shimmering, about 350°F. Carefully place 1-2 schnitzels in the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through. Remove from the skillet and place on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining schnitzels.
⏱️ 10 min•🌡️ 350 - 8
Serve the crispy pork schnitzels immediately with warm potato salad and lemon wedges for squeezing.