Pork Schnitzel With Warm Fingerling Potato Salad |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
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I had extra fingerlings, a couple of local, organic boneless pork chops and panko so... voila! Ingredients:
for the schnitzel |
2 boneless, organic pork chops (1 pound total) |
kosher salt & fresh ground black pepper |
1/2 cup all purpose flour |
1 free range egg + 2 tablespoons heavy cream + pinch of freshly grated nutmeg |
3/4 cup panko (or other plain, dry bread crumbs) |
1/2 cup canola oil + 2 tbsp. unsalted butter, for frying |
for the warm fingerling potato salad |
1 lbs. fingerling potatoes, cooked and peeled |
1 small minced shallot |
1 tbsp. minced parsley |
3 tbsp. red wine vinegar |
1 tbsp sugar (or more, to taste) |
1⁄2 c olive oil |
1 tsp. dijon mustard |
pinch of kosher salt and fresh ground black pepper, to taste |
Directions:
1. 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.
2. 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).
3. 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.
4. 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.
5. For the Warm Fingerling Potato Salad:
6. Slice cooked and peeled potatoes in half (or more pieces if they are large or leave whole if they are small).
7. Whisk all the vinaigrette ingredients together and pour on the warm potatoes. Let marinate at room temp for at least 20 minutes.
8. 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.
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