Anne Burrell's Pork Schnitzel with Austrian Potato Salad | Worst Cooks in America | Food Network

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 cheaper for breading.

white vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar offers a milder flavor, while lemon juice is often more accessible.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine may be less expensive.

Prepare the potatoes by boiling them in salted water until fork-tender, about 15-20 minutes.

Drain the potatoes and let them cool slightly before peeling and slicing them.

Mix the sliced potatoes with vinegar, mustard, salt, and pepper in a large bowl.

Add finely chopped onion and parsley to the potato mixture and toss gently to combine.

In a shallow dish, place flour and season with salt and pepper.

Beat the eggs in another shallow dish.

Place bread crumbs in a third shallow dish.

Dredge each pork loin cutlet in flour, shaking off excess.

Dip the floured cutlet in beaten eggs, allowing excess to drip off.

Coat the cutlet with bread crumbs, pressing gently to adhere.

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

Fry the breaded cutlets for 3-4 minutes on each side until golden brown and cooked through.

Transfer the schnitzels to a paper towel-lined plate to drain excess oil.

Serve the schnitzels hot alongside the potato salad, garnished with lemon wedges.

Cooking Techniques

Spice Level:

Allergens