Pork Schnitzel With Austrian Potato Salad

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.

Crumble one stock cube into a cup and add about 1 cup of water, then reduce it by half.

Cook 4 medium new potatoes (cut in half) in boiling water for 15-20 minutes until fork-tender.

Allow the potatoes to cool slightly but keep them warm.

In a pyrex jug, crack an egg and prepare it for use.

Measure 1 tablespoon of mustard and 2 tablespoons of red wine vinegar, then mix them together with a fork.

Once the stock is reduced, combine it with the mustard and vinegar mixture and add chopped red onions.

Slice the cooked potatoes and add them to the mixture, stirring gently to combine and allowing them to soak up the flavors.

Add salt to taste and let the potato salad sit for about half an hour.

Prepare the schnitzel by coating each piece in flour, then dipping in egg, and finally coating with bread crumbs.

Heat vegetable oil in a skillet and fry the crumbed schnitzels until golden brown.

Serve the schnitzels on a plate with the potato salad and drizzle some of the potato sauce over the schnitzel.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens