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07 July 2016

Pork Schnitzel with Apple and Potato Salad


Schnitzel is Austria's pan fried thinly pounded slice of breaded meat. The original meat used is veal and it is called wiener schnitzel. It may not seem so exciting but you will love it immediately after one bite because it is so tender and tasty. Kids love it and it is very easy to make so it is a great idea for weeknight dinners. You can tenderize the meat and coat it with the breadcrumbs ahead if you want to save time then just fry it when it's time for dinner. 


Schnitzel with potato salad is one of my favorite Austrian dishes and since the country is just a hop away from the border of Italy in the Dolomite mountains, I get to satisfy my cravings once a year whenever we have our summer break.  

A lot of countries have versions of schnitzels of their own like Italy. In fact, Milan's Cotoletta alla Milanese is very similar to it. I am sharing this Pork Schnitzel recipe along with another recipe of Apple and Potato Salad. Instead of the regular potato salad, I like the hint of sweetness and crispiness coming from the apples. The salad goes very well with the Pork Schnitzel so prepare them together for a delicious complete meal.

You can substitute the pork with veal because after all, it is the traditional meat used in this dish anyway. Both ways, you will be rewarded with a simple, tender and tasty meat. Enjoy it hot, immediately after frying. Buon appetito!

You can also see the recipe at She Knows, a site where I create recipes. To see more of my recipes there, check out my Profile Page


Pork Schnitzel With Apple and Potato Salad

Serves 4
Prep time: 20 minutes | Cook time: 15 minutes | Total time: 35 minutes
Ingredients:

  • 8 thinly sliced pork cutlets
  • Salt
  • Pepper
  • 1/2 cup flour
  • 2 eggs, lightly beaten
  • 2 cups panko or regular breadcrumbs
  • Olive oil, for cooking
  • 3 tablespoons or more of butter
Directions:
1. Prepare the apple and potato salad ahead of the pork schnitzel. See recipe below.
2. On a wooden board, line the pork cutlets on plastic wrap, and cover them with another layer of plastic wrap. Pound them until they become thin, about 1/8 – 1/10 inch thick. No need to be precise, just more or less. Sprinkle with salt and pepper.
3. Prepare the work area with 3 bowls, each containing one the following: flour, lightly beaten eggs and breadcrumbs.
4. Cover each pork cutlet with the flour, and shake off the excess. Next, dip it in the egg bowl, and shake off the excess. Last, cover both sides with the breadcrumbs, pressing lightly to get more crumbs to stick to the meat. Shake off the excess. Repeat the process with the other pork cutlets.
5. Warm up a medium to large saucepan over medium heat with the olive oil and butter.
6. When the oil and butter are hot, start cooking the schnitzel. Cook both sides until they turn golden brown. If there is not much space in the pan, then work in batches.
7. Place the schnitzel on a plate lined with paper towels to absorb the excess oil, and cover while cooking the rest to keep them warm.
8. Serve the pork schnitzel with the apple and potato salad that you prepared beforehand.



Apple and Potato Salad 

Serves 3 – 4
Prep time: 10 minutes | Cook time: 40 minutes | Total time: 50 minutes
Ingredients:

  • 3 tablespoons wine vinegar
  • 1 tablespoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • Black pepper, to taste
  • 1 big apple
  • Fresh lemon juice
  • 1 scallion or small onion, finely chopped
  • 1 pound potatoes
  • 2 tablespoons mayonnaise
  • Chives, finely chopped (optional)
Directions:
1. Bring a pot of water to a boil over high heat. When the water is boiling, cook the potatoes for about 30 minutes (time depends on the size of the potatoes) or until they are tender.
2. While waiting for the potatoes to cook, make the vinaigrette. In a small bowl, lightly whisk together the vinegar, Dijon mustard, extra-virgin olive oil, salt and pepper. Adjust the taste if needed, then set aside.
3. Peel the apple (if not organic), core it, and dice it, and then drizzle a bit of freshly squeezed lemon juice over the pieces to avoid browning. Mix, and set aside.
4. When the potatoes are cooked and still warm but cool enough to handle, peel and dice them.
5. In a serving bowl, mix together the potatoes, apples, scallions and vinaigrette. Add the mayonnaise, and mix again. Garnish with the chives, if using.

 

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