Ingredients

How to make it

  • In between plastic sheets, use a rolling pin to pound the pork cutlets to 1/4-1/8 inch thickness. Season with salt and pepper.
  • Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg, cream and nutmeg beaten together. The third with the panko).
  • Heat the oil & butter in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the bread crumbs.
  • Sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
  • For the Warm Fingerling Potato Salad:
  • Slice cooked and peeled potatoes in half (or more pieces if they are large or leave whole if they are small).
  • Whisk all the vinaigrette ingredients together and pour on the warm potatoes. Let marinate at room temp for at least 20 minutes.
  • Serve pork schnitzel with a slice of lemon and side of the fingerling salad, drizzling the extra vinaigrette around the plate. Garnish with minced fresh parsely.

Reviews & Comments 4

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    " It was excellent "
    rosemaryblue ate it and said...
    Very nice recipe!!
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    " It was excellent "
    pleclare ate it and said...
    Yum!
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    " It was excellent "
    tablescape ate it and said...
    Since my husband comes from a German family, I make schnitzel often and I love fingerling potatoes. Thanks for this recipe; I hope others will enjoy it as much as I will.
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    " It was excellent "
    minitindel ate it and said...
    i love this stuff yummmmm


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