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