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German Schnitzel and Warm Potato Salad

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Ingredients

Schnitzel
4 Boneless Pork Chops
1 tsp Salt
1/2 tsp Black Pepper
1 Cup All Purpose Flour
2 Large Eggs
1 Lemon Juiced
1 Cup Normal Bread Crumbs
Oil For Frying
Knob of Butter
Lemon Slices For Garnish
Chopped Parsley To Finish
Potato Salad
250g Red Potatoes Diced
100g Bacon Sliced
Red Onion Diced
1/4 Cup White Wine Vinegar
1/4 Cup Olive Oil
2 tsp Sugar
1 tsp Djion Mustard
1 tsp Salt
Fresh Cracked Black Pepper
1/4 Cup Chopped Fresh Parsley

German Schnitzel and Warm Potato Salad

  • Medium

Ingredients

  • Schnitzel

  • Potato Salad

Directions

Steps

1
Done

Schnitzel

Trim meat of any unwanted fat, Lay the pork chops out on a countertop between two layers of cling film, pound out chops until ¼ inch thick. Season with salt and pepper.

2
Done

Spread flour out into a shallow dish. In another shallow dish, whisk eggs together with lemon juice. In a third shallow dish, spread out bread crumbs.

3
Done

Pour a generous amount oil into a large deep fry pan and heat

4
Done

Dredge chops into flour to coat, then immediately dip into eggs to coat, followed by bread crumbs to coat.

5
Done

Place chops into the hot oil and fry 3 to 4 minutes. Only 2 at a time.

6
Done

Gently flip over and cook for an additional 3 to 4 minutes on the other side.

7
Done

Serve hot with lemon slices and potato salad.

8
Done

Potato Salad

Bring a large pot of water to a boil. Add in diced potatoes and boil until tender, about 10 to 12 minutes. Drain potatoes and place in a large mixing bowl.

9
Done

Meanwhile, fry the bacon until crispy, remove and add onion, keeping the bacon fan in the pan, then whisk in vinegar, olive oil, mustard, seasoning and heat for 2 minutes then toss

through potatoes, bacon and parsley, serve warm or cold.

The Cafe

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