Pork Schnitzel with Warm Potato Salad

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Wolfgang Puck of Los Angeles' 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.

Total Time:
45 mins
Yield:
4 servings

Ingredients

Potato Salad

  • ½ cup white wine vinegar

  • 1 ½ tablespoons sugar

  • 1 teaspoon thyme leaves

  • ¼ cup canola oil

  • Kosher salt

  • Freshly ground black pepper

  • 1 pound small fingerling potatoes

  • 3 garlic cloves

Schnitzel

  • 1 cup all-purpose flour

  • 2 large eggs, beaten with 2 tablespoons water

  • 2 cups panko breadcrumbs

  • 4 (4-ounce) boneless pork chops, butterflied and pounded 1/3-inch thick or 8 (2-ounce) pork cutlets, lightly pounded

  • Kosher salt

  • Freshly ground black pepper

  • Canola oil, for frying

  • 1 cup flat-leaf parsley, patted thoroughly dry

Directions

Make the potato salad

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

Make the schnitzel

  1. Put the flour, eggs, and panko in three 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 panko, pressing to help the crumbs adhere.

  2. 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.

    Pork Schnitzel with Warm Potato Salad
    © Lucy Schaeffer

Suggested Pairing

Vibrant, lemony Grüner Veltliner.

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