Pork Schnitzel with Potato Salad

Name: Pork Schnitzel with Potato Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150 g Pork chop, pounded thin; 2 tbsp All-purpose flour; Egg × ½; 40 g Breadcrumbs; 200 ml Sunflower oil (for shallow-frying); 250 g Potatoes; Onion, chopped as finely as you can × ⅓; 60 ml Hot chicken stock; 1½ tbsp White vinegar; ½ tsp Dijon mustard; ¼ tsp Honey; 1 tbsp Olive oil; Lemon × ⅓; 2 sprigs Fresh parsley (optional); 3 g Salt; 1 pinch Black pepper

40 min · Medium · Serves 1

955 kcal per serving · 43g protein

A thin pork cutlet in a crisp golden crumb, next to warm potato slices in a tangy mustard-vinegar dressing — the German pub classic, no mayonnaise anywhere. It teaches you the breading line (flour → egg → breadcrumbs), a skill you'll reuse forever. Finish with a big squeeze of lemon over the crust.

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Ingredients

150 g Pork chop, pounded thin
2 tbsp All-purpose flour
Egg × ½
40 g Breadcrumbs
200 ml Sunflower oil (for shallow-frying)
250 g Potatoes
Onion, chopped as finely as you can × ⅓
60 ml Hot chicken stock
1½ tbsp White vinegar
½ tsp Dijon mustard
¼ tsp Honey
1 tbsp Olive oil
Lemon × ⅓
2 sprigs Fresh parsley (optional)
3 g Salt
1 pinch Black pepper

Method

Peel and slice the potatoes

Peel the potatoes and cut them into 1 cm-thick rounds.
Boil the potatoes

Put them in a small saucepan, cover with cold water, add a big pinch of salt, bring to a boil over high heat, then turn down to medium and cook until a knife slides into a slice with no resistance, 10–12 minutes.
Make the dressing

In a serving bowl, stir together the hot chicken stock, white vinegar, Dijon mustard, honey, chopped onion and a pinch of salt.
Dress the warm potatoes

Drain the potatoes and tip them in while still hot, turning them gently so every slice gets wet, then stir in the olive oil and set aside.
Pound It Thin

Put the pork chop between two sheets of baking paper and pound it thin — hit it with the flat bottom of a heavy pan until it's about ½ cm all over. Even thickness matters more than force. Season both sides with salt and black pepper.
Set up three plates

Set up three plates in a row: flour, beaten egg, breadcrumbs.
Bread the pork

Press the pork into the flour on both sides, dip it through the egg and let the extra drip off, then press it into the breadcrumbs until no pink shows through.
Heat the frying oil

Pour sunflower oil into a large frying pan to about ½ cm deep and set it over medium-high heat with the handle turned in so nobody knocks it. Drop in a pinch of breadcrumbs — a steady sizzle means ready.
Fry the schnitzel

Lay the schnitzel in away from you and fry about 3 minutes per side until the crumb is deep golden and crisp and the pork is cooked through with no pink in the middle. If the oil ever smokes, pull the pan off the heat for a minute.
Rest and Plate

Rest the schnitzel on kitchen paper for a minute to drain, then plate it with the potato salad, a lemon wedge and a little parsley over the top.