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German Recipes

Slide 19 of 24

Pork Schnitzel with Warm Potato Salad

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. At home, 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

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