Crispy Pork Schnitzel With Bavarian Potato Salad

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber; cornstarch can create a lighter crust.

white wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: distilled vinegar

Apple cider vinegar has a milder flavor; distilled vinegar is often cheaper.

Start with pork tenderloin and cut large medallions, about 2 to 3 inches thick, depending on the size of the tenderloin.

Butterfly the pork by making an indent on one side, flipping it over, and making an indent on the other side to open it like an accordion.

Pound the pork until super thin, using the pointy side of the meat mallet first if needed, then the flat side, being careful not to tear holes in the meat.

Season each piece of pork with salt and garlic powder, allowing the salt to penetrate the meat.

Set up a frying station with a high-sided pan filled with enough lard to cover the pork pieces, aiming for a temperature of around 350°F.

Prepare three containers: one with all-purpose flour mixed with salt and pepper, one with 2 beaten eggs and a little water, and the last with fine breadcrumbs.

Coat each piece of pork in flour, then dip it into the egg mixture, and finally coat it with breadcrumbs, ensuring even coverage.

Fry the breaded pork in the hot lard, gently swirling the pan to cover the top with oil, for about a minute before flipping.

Baste the top of the cutlet with hot oil if necessary to achieve an even golden brown crust.

Remove the schnitzels from the pan and season with salt immediately after cooking.

For the potato salad, wash 650 g of yellow or gold potatoes and place them in a pot of salted water, bringing it to a simmer and cooking for 20 to 25 minutes until tender.

Drain the potatoes and let them cool before peeling them with a pairing knife.

Prepare the dressing by simmering 100 g of beef broth with a small diced onion, 25 g of white vinegar, salt, pepper, and a pinch of sugar, then turn off the heat to soften the onions.

Slice the cooled potatoes into rounds about a third of an inch thick and combine them with the warm dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens