Pork Schnitzel with German Style Potato Salad & Beer Float| Emeril Lagasse

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.

Place the pork between pieces of plastic wrap and pound to an even 1/8- to ¼- inch thickness.

In a shallow bowl, season the flour with the Essence and 1 teaspoon of salt and stir to blend well.

Place the eggs in a medium bowl and add the remaining teaspoon of salt; whisk to blend.

Place the breadcrumbs in a third bowl.

Season the pork on both sides with salt and pepper.

Working one piece at a time, dredge the pork in the flour, shaking to remove any excess, then dip in the egg wash to coat, allowing any extra to drip off.

Lastly, dredge in the panko, pressing to help as many crumbs adhere as possible. Set aside while you coat the remaining pieces of pork.

Add oil as needed to coat the bottom of a large heavy skillet with about ½-inch of oil; heat it over medium to medium-high heat until hot but not smoking.

Working in batches and adding more oil as needed, fry the schnitzel, turning as needed for even browning, until the crust is deep golden brown and the pork is just cooked through, 2 to 3 minutes per side depending on thickness.

Drain on paper towels briefly to blot any excess oil, then on wire racks until ready to serve. Repeat with the remaining pork.

Garnish the schnitzel with parsley and serve with lemon wedges and a side of German Potato Salad.

Place whole, unpeeled potatoes in a large pot and add water to cover by at least 2 inches; bring to a boil.

Cook until potatoes are easily pierced with a fork, 20 to 35 minutes, depending on their size. Drain, and set aside until just cool enough to handle.

Peel and cut into pieces.

In a large, deep skillet over medium heat, cook the bacon until it has rendered all of its fat and is very crisp, turning as necessary, usually 10 to 12 minutes.

Transfer bacon to a paper towel-lined plate and cool; crumble or coarsely chop when cool enough to handle.

To the bacon drippings remaining in the skillet, add the onion and cook until soft and lightly golden, 6 to 8 minutes.

Add the vinegar, mustard, water, sugar, salt, and pepper to the pan and bring to a boil.

Add the potatoes and half of the crumbled bacon and cook, gently folding the potatoes into the dressing, until heated through and thoroughly coated, 2 to 3 minutes.

Taste and adjust the balance to your liking if necessary by adding more vinegar, salt, or sugar.

Serve the potato salad warm, garnished with the remaining bacon and the parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens