Pork Schnitzel with Herbed Potato Salad
Golden, crispy pork schnitzel paired with a bright and tangy herbed potato salad makes for a satisfying, restaurant-quality dinner you can pull off at home in about 35 minutes. Each tender cutlet is coated in seasoned panko and pan-fried to a perfect crunch, while the warm potato salad gets tossed in a zesty Dijon and herb dressing that keeps the whole meal feeling fresh and balanced.
Equipment
- Meat mallet or heavy skillet
- Large heavy-bottomed skillet
- 3 shallow dredging dishes
- Wire rack with baking sheet
- Large pot
- Large mixing bowl
Ingredients
For the Pork Schnitzel
- 4 pork loin cutlets (about 6 oz each) pounded to 1/4-inch thickness
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt divided, for seasoning each layer
- 1/2 tsp black pepper
- 1/2 cup neutral oil canola or vegetable oil for frying
For the Herbed Potato Salad
- 1.5 lbs baby Yukon Gold potatoes halved after cooking
- 1 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 3 tbsp olive oil
- 2 tbsp sour cream
- 3 tbsp fresh dill chopped
- 2 tbsp fresh chives chopped
- 2 stalks celery thinly sliced
- 1/2 tsp salt for the dressing
- 1/4 tsp black pepper for the dressing
Instructions
- Place baby potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a steady simmer and cook for 12 to 15 minutes until just fork-tender. Drain and set aside to cool slightly.
- In a large mixing bowl, whisk together the Dijon mustard, apple cider vinegar, olive oil, sour cream, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and fully emulsified into a cohesive zesty dressing.
- Halve the warm potatoes and add them immediately to the dressing along with the sliced celery, fresh dill, and chives. Toss gently to coat. Set aside at room temperature while you prepare the schnitzel so the potatoes can absorb the dressing.
- Place each pork cutlet between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound each cutlet to approximately 1/4-inch thickness, working from the center outward for even results.
- Set up three shallow dredging dishes: combine the flour with garlic powder, smoked paprika, 1/2 tsp salt, and black pepper in the first dish; place the beaten eggs in the second; and put the panko breadcrumbs in the third.
- Dredge each cutlet in the seasoned flour, shaking off any excess. Dip it into the beaten egg, letting extra drip off. Finally, press the cutlet firmly into the panko on both sides to form a thick, even coating. Rest the breaded cutlets on a plate for 5 minutes before frying.
- Heat the neutral oil in a large heavy-bottomed skillet over medium-high heat until it reaches approximately 350 degrees F (175 degrees C). Test readiness by dropping in a single breadcrumb; it should sizzle actively right away.
- Fry the cutlets two at a time for 3 to 4 minutes per side until the coating is deep golden brown and the pork is cooked through (internal temperature of 145 degrees F). Do not overcrowd the pan, as this lowers oil temperature and creates a soggy crust.
- Transfer cooked schnitzel to a wire rack set over a baking sheet to drain. To keep the first batch warm while frying the second, place the rack in a 200 degree F oven.
- Plate the crispy pork schnitzel alongside a generous portion of the herbed potato salad. Garnish with lemon wedges, extra fresh dill, and optional capers. Serve immediately for the best texture contrast.
Notes
For best results, always pound the pork to an even 1/4-inch thickness before breading. Dress the potato salad while the potatoes are still warm so they absorb maximum flavor. Leftover schnitzel should be reheated in a 375 degree F oven on a wire rack for 8 to 10 minutes to restore crispiness. Avoid the microwave, which softens the crust. Uncooked breaded cutlets can be frozen flat for up to 2 months and fried straight from frozen with a few extra minutes of cook time.