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- 4 boneless pork chops (or pork tenderloin)
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups bread crumbs (preferably panko for extra crunch)
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp paprika (optional, for a touch of smokiness)
- 1/4 cup unsalted butter (for frying)
- 1/4 cup vegetable oil (for frying)
Ingredients for German Potato Salad:
- 6 medium Yukon Gold potatoes (or your preferred waxy potato)
- 1/2 cup white vinegar
- 1/2 cup chicken broth (or vegetable broth)
- 1 small yellow onion, finely chopped
- 2 tbsp mustard (preferably Dijon or German mustard)
- 1/4 cup vegetable oil
- Salt and pepper, to taste
- Fresh parsley for garnish
Instructions for Pork Schnitzel
Step 1: Prep the Pork
Start by tenderizing the pork chops with a meat mallet or rolling pin until they’re about 1/4-inch thick. This helps them cook quickly and evenly. Season both sides with salt and pepper.
Step 2: Set Up the Breading Station
In one shallow bowl, place the flour. In a second shallow bowl, beat the eggs. In a third shallow bowl, add the bread crumbs and season them with a little more salt and paprika.
Step 3: Bread the Pork
Step 4: Fry the Schnitzel
Heat a large skillet over medium-high heat and add the butter and oil. Once the oil is hot and shimmering, carefully add the breaded pork chops to the pan. Fry each side for 3-4 minutes, or until the schnitzels are golden brown and crispy. Remove them from the pan and place them on a paper towel-lined plate to drain excess oil.
Instructions for German Potato Salad
Step 1: Cook the Potatoes
Place the potatoes in a large pot of salted water and bring to a boil. Cook until the potatoes are fork-tender, about 10-12 minutes. Drain the potatoes and let them cool slightly.
Step 2: Make the Dressing
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