Crispy Pork Schnitzel with Lemon and Warm Potato-Cucumber Salad

Steps

1. Step 1

   Put the potatoes in a medium pot, cover with cold water by an inch, and add a big pinch of salt. Bring to a boil and cook until a knife slides into the center with no resistance, 15 to 20 minutes depending on size. Drain.

   20 min

   • 1 1/2 lb small waxy potatoes (Yukon Gold or red)
   • the rest of the salt
2. Step 2

   While the potatoes cook, toss the cucumber and red onion slices with 1/2 teaspoon salt in a colander and let them sit in the sink to drain.

   15 min, hands-off

   • 1 English cucumber
   • 1/2 small red onion
   • 1/2 tsp salt
3. Step 3

   In a large bowl, whisk together the vinegar, hot broth, mustard, sugar, and oil. When the potatoes are cool enough to handle but still hot, slice them 1/4 inch thick and add them to the bowl. Toss gently and let sit so they soak up the dressing, at least 10 minutes.

   10 min, hands-off

   • 3 tbsp white wine vinegar
   • 1/2 cup hot chicken or vegetable broth
   • 1 tsp Dijon mustard
   • 1 tsp sugar
   • 3 tbsp neutral oil or olive oil
4. Step 4

   Pat the cucumber and onion dry with a towel and fold them into the potatoes along with the dill. Season with pepper and more salt if it needs it. Set aside at room temperature; it should be served warm or just-warm.

   • 2 tbsp fresh dill
   • black pepper
5. Step 5

   Put each piece of pork between two sheets of plastic wrap and pound with a meat mallet or the bottom of a heavy pan until about 1/4 inch thick. Season both sides with the salt and pepper.

   10 min

   • 1 1/2 lb boneless pork loin
   • 1 1/2 tsp salt
   • 1/2 tsp black pepper
6. Step 6

   Set up three shallow dishes: flour in the first; eggs beaten with the milk in the second; breadcrumbs mixed with the garlic powder and paprika in the third. Coat each cutlet in flour (shake off the excess), then egg, then press gently into the crumbs. Set on a rack or plate.

   10 min

   • 3/4 cup all-purpose flour
   • 2 eggs
   • 2 tbsp milk
   • 2 cups fine dry breadcrumbs
   • 1/2 tsp garlic powder
   • 1/2 tsp sweet paprika
7. Step 7

   Heat the frying oil in a large skillet over medium-high until it reaches about 350°F — a breadcrumb dropped in should sizzle briskly. The oil should be about 1/4 inch deep.

   5 min · 350°F

   • 1 1/2 cups neutral oil for frying (canola or vegetable)
8. Step 8

   Fry the cutlets one or two at a time, without crowding, until deep golden, 2 to 3 minutes per side. Spoon a little hot oil over the top as they fry to help the crust puff. Drain on paper towels and sprinkle with a pinch of salt.

   12 min

9. Step 9

   Serve the schnitzel right away with lemon wedges to squeeze over, and the warm potato-cucumber salad alongside.

   • 1 lemon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026