Pork Schnitzel and Potato Salad
Sometimes, a simple classic just hits the spot. Crispy pork cutlets and a colourful potato salad are a meal meant to be enjoyed outside, but there is nothing wrong with eating it pretty much anywhere, in any season. It will always be incredible.
Pork Schnitzel and Potato Salad
Servings: 4
Time: 1 hour
Ingredients
Schnitzel
4 Pork Cutlets
2 Cups Breadcrumbs
2 Tbsp Shredded Parmesan
½ Tbsp Dry Oregano
½ Tbsp Dry Parsley
½ Tbsp Red Pepper Flakes
Salt and Pepper to taste
3 Eggs
2 Tbsp Milk
1 tsp Tabasco
1 tsp Worcestershire
2 Cups Flour
½ Tbsp Smoked Paprika
Oil for frying
Potato Salad
3 Russet Potatoes
¼ Red Onion, small dice
2 Celery Stalks, small dice
1 Carrot, shredded
½ Lemon, juice
3+ Tbsp Mayo
½ Tbsp Extra Virgen Olive Oil
1 tsp Apple Cider Vinegar
2 tsp Sugar
Sal and Pepper to taste
Step-by-Step
1. Peel and cut the potatoes into medium pieces. Boil them in salted water until tender then immediately strain and reserve. Let it come down to room temperature before seasoning.
2. Mix the potatoes with EVOO, mayo, lemon juice and vinegar, then add sugar, celery, carrot, onion, and salt and pepper to taste. Place it in the fridge and leave it until it`s time to serve. You can make this potato salad in the morning or the day before, the flavours get better as it marinates.
3. Place one cutlet at a time on a cutting board and cover with seran wrap. Pound them with a kitchen mallet until they’re about 1 cm thick.
4. Prepare a breading station. In one large bowl, mix breadcrumbs with shredded parmesan, oregano, parsley, salt and pepper. In another bowl, mix eggs, milk, tabasco and Worcestershire. In a third bowl, the flour, paprika, salt and pepper.
5. Season the thin cutlets with salt and pepper and dip them in the seasoned flour, – making sure to cover both sides, – then into the egg mixture and, finally, into the seasoned breadcrumbs.
6. Once all the cutlets are breaded, heat oil in a large pan for 5 minutes on medium-high heat. Once the oil very hot, place one of the cutlets on it and cook for about 4 minutes a side, or until fully cooked and golden on the outside. Serve with chilled potato salad, lemon wedges, pickles and horseradish!
