Cookwith

Name: German Pork Schnitzel with Warm Potato Salad
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless pork cutlets (about 5 oz each); 1 cup all-purpose flour; 2 large eggs; 2 tablespoons milk; 2 cups plain breadcrumbs; 1 teaspoon salt, divided; 1/2 teaspoon black pepper, divided; 1/2 teaspoon sweet paprika; 1/2 cup vegetable oil (for frying); 2 tablespoons unsalted butter; 1 1/2 pounds baby Yukon gold potatoes, halved; 1/3 cup finely diced red onion; 1/4 cup chopped fresh dill; 1/4 cup chopped fresh parsley, plus more for garnish; 3 tablespoons grainy mustard; 3 tablespoons apple cider vinegar; 1/4 cup extra-virgin olive oil; 1 tablespoon sugar; Lemon wedges, for serving

German Pork Schnitzel with Warm Potato Salad

CrushedLemon1034

This German Pork Schnitzel with Warm Potato Salad brings the spirit of a Bavarian Gasthaus right to your California kitchen! The schnitzel is shallow-fried to golden crispness, delivering a satisfying crunch that pairs perfectly with the soft, tangy, herb-packed potato salad. Grainy mustard and apple cider vinegar give the potatoes a zesty punch, while fresh dill and parsley add brightness and classic German flavor. Served family-style with vibrant lemon wedges and a shower of parsley, this meal is a celebration of comfort, tradition, and lively flavors—perfect for creating new memories around the table.

Ingredients

Instructions

Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and simmer until just fork-tender, about 12-15 minutes. Drain and let steam dry for a minute.
While potatoes cook, gently pound pork cutlets between two sheets of plastic wrap to 1/4-inch thickness. Season both sides with 1/2 tsp salt and 1/4 tsp pepper.
Set up breading stations: Place flour in one shallow dish. Beat eggs with milk in a second dish. Mix breadcrumbs with paprika, 1/2 tsp salt, and 1/4 tsp pepper in a third.
Dredge each cutlet in flour (shake off excess), dip in egg mixture, then press into breadcrumb mixture until well coated. Set aside on a plate.
In a large skillet, heat vegetable oil and butter over medium heat until shimmering. Fry schnitzels in batches (do not crowd the pan) 2-3 minutes per side, until golden and crisp. Transfer to a paper towel-lined plate.
While schnitzel fries, make the warm potato salad: In a large bowl, whisk together mustard, vinegar, olive oil, sugar, and a pinch of salt and pepper. Add warm potatoes, red onion, dill, and parsley. Toss gently to coat—the potatoes should soak up the dressing.
Taste and adjust seasoning of potato salad. Serve immediately while warm.
Plate schnitzels with a heap of warm potato salad, sprinkle with extra parsley, and serve with lemon wedges on the side.