Pork Schnitzel w/warm Potato Salad

By Leiah101

Breaded pork cutlets

Ingredients

• 1/2 cup white wine vinegar
• 1 1/2 tablespoons sugar
• 1 teaspoon thyme leaves
• 1/4 cup canola oil, plus more for frying
• Salt and Pepper
• 1 pound small fingerling potatoes
• 3 garlic cloves
• 1 cup all-purpose flour
• 2 large eggs beaten w/2 tablespoons water
• 2 cups Panko (Japanese bread crumbs)
• 4 boneless pork shops, pounded thin
• 1 cup flat-leaf parsley patted thoroughly dry

Preparation

Step 1

1. In a medium bowl, whisk the vinegar with the sugar, thyme and 1/4 cup oil and season with salt and pepper.

2. Put the potatoes and garlic in a pot and cover with water; season with salt and bring to a boil. Simmer over moderate heat until the potatoes are tender, 10 minutes. Drain and thinly slice the potatoes; add to the dressing and toss. Discard the garlic.

3. Put the flour, eggs and Panko in 3 separate bowls. Season pork with salt and pepper and dip in the flour. Dip the cutlets in the egg and then in the Panko, pressing to help the crumbs adhere.

4. In a large skillet, heat 1/2 inch of oil until shimmering. Add the cutlets in a single layer and cook over high heat, turning once, until golden and crispy, about 3 minutes. Drain on paper towels. Add the parsley to the skillet and cook, stirring, until crisp, about 30 seconds. Using a slotted spoon, transfer the parsley in a paper towel and sprinkle with salt. Serve the pork with the potato salad. Garnish with parsley.