Pork Schnitzel with Warm Potato Salad

Chef Way Wolfgang Puck of Los Angeles's Spago makes his schnitzel by deep-frying cutlets of Kurobuta pork, a deeply marbled heritage meat imported from Japan.

Easy Way Opt for boneless pork chops from the supermarket, pounding them tender. Pan-fry the schnitzel in a shallow pool of oil instead of deep-frying it.

Slideshow:More Recipes by Wolfgang Puck

  • Total Time:
  • Servings: 4

Ingredients

  • 1/2 cup white wine vinegar
  • 1 1/2 tablespoons sugar
  • 1 teaspoon thyme leaves
  • 1/4 cup canola oil, plus more for frying
  • Salt and freshly ground pepper
  • 1 pound small fingerling potatoes
  • 3 garlic cloves
  • 1 cup all-purpose flour
  • 2 large eggs beaten with 2 tablespoons of water
  • 2 cups panko (Japanese bread crumbs)
  • Four 4-ounce boneless pork chops, butterflied and pounded 1/3 inch thick, or eight 2-ounce pork cutlets, lightly pounded
  • 1 cup flat-leaf parsley, patted thoroughly dry

How to make this recipe

  1. In a medium bowl, whisk the vinegar with the sugar, thyme and 1/4 cup of the oil and season with salt and pepper.

  2. Put the potatoes and garlic in a pot and cover with water; season with salt and bring to a boil. Simmer over moderate heat until the potatoes are tender, 10 minutes. Drain and thinly slice the potatoes; add to the dressing and toss. Discard the garlic.

  3. Put the flour, eggs and <em>panko</em> in 3 separate shallow bowls. Season the pork with salt and pepper and dip in the flour. Dip the cutlets in the egg and then in the <em>panko</em>, pressing to help the crumbs adhere.

  4. In a large skillet, heat 1/2 inch of oil until shimmering. Add the cutlets in a single layer and cook over high heat, turning once, until golden and crispy, about 3 minutes. Drain on paper towels. Add the parsley to the skillet and cook, stirring, until crisp, about 30 seconds. Using a slotted spoon, transfer the parsley to a paper towel–lined plate and sprinkle with salt. Serve the pork with the potato salad. Garnish with the parsley.

Suggested Pairing

Vibrant, lemony Grüner Veltliner.

Contributed By Photo © Lucy Schaeffer Published May 2010

Related Video

More Videos
Joey Campanaro: Marinated Pork Chops



472915 recipes/pork-schnitzel-warm-potato-salad 2013-12-06T23:42:42+00:00 Wolfgang Puck chef-recipes-made-easy|frying|belgian-and-dutch|eastern-european|german-austrian-and-swiss|4|fast|staff-favorite may-2010,pork schnitzel,pork cutlets,pork chops,Wolfgang Puck,Spago,Kurobuta pork recipes,pork-schnitzel-warm-potato-salad 472915
Advertisement
Advertisement
Advertisement
Advertisement