Name: Crispy Pork Schnitzel with Buttered Potatoes & Creamy Salad
Prep time: 35 min
Total time: 35 min
Yield: 3 servings
Ingredients: 3 boneless pork chops (about 150g each); 1 cup all-purpose flour; 2 large eggs; 1.5 cups plain breadcrumbs; 1/2 cup vegetable oil (for frying); Salt and black pepper, to taste; 600g small Yukon Gold potatoes, peeled; 2 tbsp unsalted butter; 2 tbsp chopped fresh parsley; 4 cups mixed lettuce (romaine, iceberg, red leaf, etc.); 1/4 cup mayonnaise; 2 tbsp sour cream; 1 tbsp white wine vinegar; 1 tsp Dijon mustard; 1/2 tsp sugar; Salt and pepper, to taste

Crispy Pork Schnitzel with Buttered Potatoes & Creamy Salad

SavoryDate1253

This classic Central European-inspired plate features crispy, golden pork schnitzel, buttery boiled potatoes, and a creamy, tangy salad for a satisfying and visually stunning dinner. The schnitzel is perfectly crunchy on the outside and juicy on the inside, balanced by the freshness of a green salad with a creamy dressing. The potatoes are simply dressed with butter and parsley, letting their natural flavor shine. This meal is comfort food at its finest, perfect for sharing with friends or family, and looks beautiful served family-style or plated individually.

Ingredients

Instructions

Place each pork chop between two sheets of plastic wrap and pound to about 1/3 inch thickness using a meat mallet or rolling pin.
Season both sides of the pork chops with salt and black pepper.
Set up a breading station: Place flour in one shallow dish, beaten eggs in a second, and breadcrumbs in a third.
Dredge each pork chop in flour (shake off excess), dip in egg, then coat thoroughly in breadcrumbs.
Heat vegetable oil in a large skillet over medium-high heat. Fry schnitzels (in batches if needed) for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
Meanwhile, place peeled potatoes in a pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 15-18 minutes. Drain, then toss with butter and chopped parsley.
For the salad, whisk together mayonnaise, sour cream, white wine vinegar, Dijon mustard, sugar, salt, and pepper in a large bowl. Add lettuce and toss to coat evenly.
Plate each serving with 1 schnitzel, a portion of potatoes, and a generous helping of salad. Serve immediately.