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
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- 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
Instructions:
- 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.
- 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.
