Ingredients with Measurements:
- 4 pork loin chops, pounded thin
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups breadcrumbs
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 cup vegetable oil
- 1 lb potatoes, peeled and sliced
- 1/2 cup diced red onion
- 1/2 cup chopped fresh parsley
- 1/4 cup white vinegar
- 1/4 cup olive oil
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- Meat mallet
- Large skillet
- Mixing bowl
- Baking sheet
- Large pot
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a mixing bowl, combine the flour, salt, pepper, paprika, and garlic powder.
3. In another bowl, beat the eggs.
4. In a third bowl, place the breadcrumbs.
5. Dredge each pork chop in the flour mixture, then dip in the beaten eggs, and finally coat with breadcrumbs.
6. Heat the vegetable oil in a large skillet over medium-high heat.
7. Fry the pork chops for 3-4 minutes on each side until golden brown.
8. Transfer the pork chops to a baking sheet and bake in the oven for 10-15 minutes until fully cooked.
9. While the pork chops are baking, boil the sliced potatoes in a large pot of salted water until tender.
10. Drain the potatoes and let them cool.
11. In a mixing bowl, whisk together the white vinegar, olive oil, Dijon mustard, salt, and pepper.
12. Add the cooled potatoes, red onion, and parsley to the bowl and toss to coat.
13. Serve the schnitzel hot with the potato salad on the side.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 650
Fat per serving: 35g
Carbohydrates per serving: 50g
Protein per serving: 30g
Substitutions for ingredients:
- Chicken breast can be used instead of pork loin chops.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Red wine vinegar can be used instead of white vinegar.
- Yellow onion can be used instead of red onion.
Variations:
- Add a squeeze of lemon juice to the potato salad for a tangy flavor.
- Top the schnitzel with a fried egg for a breakfast twist.
- Use sweet potatoes instead of regular potatoes for a healthier option.
Tips and tricks:
- Make sure to pound the pork chops thin to ensure even cooking.
- Use a meat thermometer to check the internal temperature of the pork chops to ensure they are fully cooked.
- Let the potato salad sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store any leftover schnitzel and potato salad in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the schnitzel in the oven at 350°F for 10-15 minutes until heated through.
- The potato salad can be served cold or at room temperature.
Presentation ideas:
- Serve the schnitzel on a bed of arugula for a pop of color.
- Garnish the potato salad with additional chopped parsley.
Garnishes:
- Chopped parsley
- Lemon wedges
Pairings:
- German beer
- Riesling wine
Suggested side dishes:
- Braised red cabbage
- Roasted Brussels sprouts
Troubleshooting advice:
- If the pork chops are not browning evenly, adjust the heat of the skillet.
- If the potato salad is too dry, add more olive oil or vinegar to the dressing.
Food safety advice:
- Make sure to cook the pork chops to an internal temperature of 145°F to ensure they are safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Schnitzel is a traditional Austrian dish made from thinly pounded meat that is breaded and fried.
- Kartoffelsalat, or German potato salad, is a popular side dish in Germany and Austria.
Flavor profiles:
- The schnitzel is crispy and savory, with a hint of paprika and garlic.
- The potato salad is tangy and refreshing, with a mix of vinegar and Dijon mustard.
Serving suggestions:
- Serve the schnitzel and potato salad with a side of crusty bread for a complete meal.
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Region: German