Mandelschnitzel zu warmem Gurken-Kartoffel-Salat

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner and pork shoulder is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber while cornstarch can be a cost-effective thickener.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat, while smoked sausage can be a budget-friendly alternative.

white vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar offers health benefits, while lemon juice is often more affordable.

Prepare the pork by slicing it into thin cutlets.

Pound the cutlets with a meat mallet until they are about 1/4 inch thick.

Season the cutlets with salt and black pepper on both sides.

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.

Dredge each cutlet in flour, shaking off excess, then dip in eggs, and finally coat with breadcrumbs.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Fry the breaded cutlets in batches until golden brown, about 3-4 minutes per side.

Remove the schnitzels and drain on paper towels to absorb excess oil.

Boil the potatoes in salted water until tender, about 15 minutes, then drain and let cool.

Slice the cooled potatoes and place them in a bowl.

In a separate bowl, whisk together vinegar, mustard, sugar, salt, and pepper to create the dressing.

Add the dressing to the potatoes along with chopped onions and parsley, and toss gently to combine.

Serve the schnitzels with the potato salad on the side.

Cooking Techniques

Spice Level:

Allergens