Pork Schnitzel with German Potato Salad

local_grocery_store Ingredients

• 4 pork loin chops, boneless, pounded thin (approx. 1 lb)
• 1 cup all-purpose flour
• 2 eggs, beaten
• 2 cups panko breadcrumbs
• 2 russet potatoes, peeled and sliced
• 4 slices bacon, chopped
• 1 yellow onion, chopped
• 2 tbsp dijon mustard
• 2 tbsp apple cider vinegar
• 1 tbsp sugar
• 1/2 cup vegetable oil

restaurant_menu Method

1. 1.Preheat the oven to 200°F. Place a wire rack on a baking sheet and place in the oven.
2. 2.In a large skillet, cook the bacon over medium heat until crispy. Remove with a slotted spoon and transfer to a paper towel-lined plate. Add the onion to the bacon fat and cook until softened, about 5 minutes. Remove from heat and stir in the mustard, vinegar, and sugar.
3. 3.Heat the vegetable oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper. Dredge in the flour, shaking off any excess. Dip in the beaten eggs, then coat in the panko breadcrumbs. Fry the pork chops until golden brown and cooked through, about 3-4 minutes per side. Transfer to the wire rack in the oven to keep warm.
4. 4.In the same skillet, add the sliced potatoes and cook until golden brown and crispy, about 5-7 minutes per side. Season with salt and pepper. Add the bacon and onion mixture to the skillet and toss to combine. Serve the pork schnitzel with the German potato salad on the side.

lightbulb_outline Tips

• chevron_rightMake sure to pound the pork chops thin so they cook evenly and quickly.
• chevron_rightIf you don't have panko breadcrumbs, you can use regular breadcrumbs instead.
• chevron_rightFor a lighter version of the potato salad, you can use a vinaigrette dressing instead of the bacon and mustard dressing.