Tangy Pork Schnitzel with Lemon Wedges and Creamy Potato Salad

Name: Tangy Pork Schnitzel with Lemon Wedges and Creamy Potato Salad
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 5 servings
Cuisine: Czech
Ingredients: 2 pound pork loin (boneless); 0.5 cup all-purpose flour; 2 eggs (large, beaten); 1 cup plain breadcrumbs; 1 teaspoon salt; 0.5 teaspoon black pepper; 1 cup vegetable oil (for frying); 4 russet potatoes (large); 0.5 cup mayonnaise; 0.25 cup sour cream; 2 tablespoon white vinegar; 1 tablespoon Dijon mustard; 0.5 cup sweet pickle (finely diced); 0.25 cup red onion (finely diced); 2 tablespoon fresh parsley (chopped); 1 lemon (cut into wedges, for serving)

Crispy, golden-brown pork cutlets breaded and fried to perfection, served with refreshing lemon wedges and a classic, creamy Czech-style potato salad.

Prep: 45 min
Cook: 30 min
Total: 1 hr 15 min
Servings: 5
Cuisine: Czech
Difficulty: Medium

Dietary

Nut-Free
High-Protein

Ingredients

2 pound pork loin (boneless)
0.5 cup all-purpose flour
2 eggs (large, beaten)
1 cup plain breadcrumbs
1 teaspoon salt
0.5 teaspoon black pepper
1 cup vegetable oil (for frying)
4 russet potatoes (large)
0.5 cup mayonnaise
0.25 cup sour cream
2 tablespoon white vinegar
1 tablespoon Dijon mustard
0.5 cup sweet pickle (finely diced)
0.25 cup red onion (finely diced)
2 tablespoon fresh parsley (chopped)
1 lemon (cut into wedges, for serving)

Instructions

For the potato salad: Boil the large russet potatoes in their skins until very tender, about 25-30 minutes. Drain, peel, and cut into 1/2-inch cubes. Let cool completely.
In a large bowl, whisk together the mayonnaise, sour cream, white vinegar, and Dijon mustard. Gently fold in the cooled potato cubes, finely diced sweet pickle, finely diced red onion, and chopped fresh parsley. Season with salt and black pepper to taste. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
For the schnitzel: Slice the boneless pork loin into 1/2-inch thick cutlets. Place each cutlet between two pieces of plastic wrap and pound with a meat mallet to about 1/4-inch thickness.
Set up a breading station with three shallow dishes: one with all-purpose flour seasoned with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, one with beaten large eggs, and one with plain breadcrumbs seasoned with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Dredge each pounded pork cutlet first in the seasoned flour, shaking off excess. Then dip in the beaten egg, allowing any excess to drip off. Finally, press into the seasoned breadcrumbs, ensuring both sides are fully coated.
Heat 1 cup of vegetable oil in a large, heavy-bottomed skillet over medium-high heat until it reaches 350°F (175°C) or a sprinkle of breadcrumbs sizzles immediately. Fry the schnitzels in batches for 2-3 minutes per side, until golden brown and cooked through.
Transfer cooked schnitzels to a wire rack set over paper towels to drain excess oil. Keep warm while frying remaining schnitzels.
Serve the hot pork schnitzels immediately with lemon wedges for squeezing and generous portions of the chilled creamy potato salad.

Notes

For the crispiest schnitzel, ensure the oil is hot enough but not smoking. Do not overcrowd the pan, as this lowers the oil temperature and leads to soggy schnitzel.

Nutrition (per serving)

Calories: 790
Protein: 50.1 g
Carbohydrates: 65.5 g
Fat: 37.8 g
Fiber: 6.2 g
Sodium: 1450 mg
Saturated Fat: 8.1 g
Sugar: 7.5 g
Cholesterol: 230 mg