Pork Schnitzel With Warm Fingerling Potato SaladFrom luisascatering 7 years ago
- For the schnitzel: shopping list
- 2 boneless, organic pork chops (1 pound total) shopping list
- kosher salt & fresh ground black pepper shopping list
- 1/2 cup all purpose flour shopping list
- 1 free range egg + 2 tablespoons heavy cream + pinch of freshly grated nutmeg shopping list
- 3/4 cup panko (or other plain, dry bread crumbs) shopping list
- 1/2 cup canola oil + 2 tbsp. unsalted butter, for frying shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- For the Warm Fingerling Potato Salad: shopping list
- 1 lbs. fingerling potatoes, cooked and peeled shopping list
- 1 small minced shallot shopping list
- 1 tbsp. minced parsley shopping list
- 3 tbsp. red wine vinegar shopping list
- 1 tbsp sugar (or more, to taste) shopping list
- 1⁄2 c olive oil shopping list
- 1 tsp. Dijon mustard shopping list
- pinch of kosher salt and fresh ground black pepper, to taste shopping list
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.
The Cookluisascatering San Carlos, CA
The Rating6 people
i love this stuff yummmmm
tinkminitindel in THE HEART OF THE WINE COUNTRY loved it
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.tablescape in loved it
Yum!pleclare in Framingham loved it
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