dinner · american
Crispy Pork Schnitzel with Warm Potato Salad & Steamed Peas
Ingredients Tap to check off
Instructions
1
Place diced yellow potatoes into a medium pot of cold salted water and bring to a boil over high heat.
2
Boil potatoes for 9 minutes until fork-tender, stirring in frozen sweet green peas during the final 2 minutes.
3
While potatoes boil, pound boneless pork chops between parchment sheets to an even 0.25-inch thickness using a mallet.
4
Season cutlets with half the remaining salt and pepper, preparing flour, beaten egg, and panko in three shallow bowls.
5
Dredge each cutlet thoroughly in flour, coat in beaten egg, and press firmly into panko crumbs until fully covered.
6
Heat neutral vegetable oil in a 12-inch heavy skillet over medium-high heat until shimmering and hot.
7
Lay breaded cutlets into hot oil, frying undisturbed for 3 minutes per side until golden brown and crisp throughout.
8
Transfer crispy schnitzels to a cutting board lined with paper towels to drain excess oil and rest 2 minutes.
9
Drain tender potatoes and peas through a colander and return them immediately to the warm cooking pot.
10
In a small bowl, whisk olive oil, apple cider vinegar, Dijon mustard, butter, diced red onion, and remaining salt.
11
Pour the warm tangy mustard vinaigrette over the hot potatoes and peas, tossing gently until glossy and fragrant.
12
Divide the warm potato salad and sweet peas onto dinner plates alongside crispy golden pork schnitzels and serve immediately.
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