Pork schnitzel with German potato salad

Recipes / Meat

Treat yourself to a bistro-worthy meal in the comfort of your own meal with this delightful schnitzel.

Recipe «Pork schnitzel with German potato salad» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 600g desiree or sebago potatoes, washed, 200g green beans, trimmed, 125ml olive oil, 1 large red onion, thinly sliced, 80ml white wine vinegar , 1 tbsp Dijon mustard, 1 cup roughly chopped flat-leaf parsley, 4 pork loin steaks , 100g finely grated parmesan, 100g dried breadcrumbs, 2 tsp finely chopped sage, 4 eggs, 125ml milk, 150g flour, 40g butter, Lemon cheeks, to serve.

Ingredients:

  • 600g desiree or sebago potatoes, washed 
  • 200g green beans, trimmed 
  • 125ml olive oil 
  • 1 large red onion, thinly sliced 
  • 80ml white wine vinegar 
  • 1 tbsp Dijon mustard 
  • 1 cup roughly chopped flat-leaf parsley 
  • 4 pork loin steaks 
  • 100g finely grated parmesan 
  • 100g dried breadcrumbs 
  • 2 tsp finely chopped sage 
  • 4 eggs 
  • 125ml milk 
  • 150g flour 
  • 40g butter 
  • Lemon cheeks, to serve 

Instructions

  1. To make salad, place potatoes in a large saucepan, cover with cold water, bring to the boil, then simmer for 15 minutes or until tender. Add beans and cook for a further 3 minutes or until beans are tender. Drain and cool.
  2. Meanwhile, heat 60ml (1/4 cup) oil in a frying pan over low heat. Add onion and cook for 8 minutes, stirring occasionally, or until soft. Add vinegar, bring to the boil, then add 60ml (1/4 cup) water and mustard, and stir to combine. Season with salt and pepper.
  3. Thickly slice potatoes and cut beans into 1cm pieces. Combine in a bowl with vinegar mixture and parsley.
  4. Preheat oven to 150°C. Cut pork steaks in half horizontally. Using a meat mallet or rolling pin, pound pork until 3mm thick. Combine parmesan, breadcrumbs and sage in a shallow bowl. Whisk eggs with milk in a second bowl and place flour in a third bowl and season. Dust pork with flour, dip in egg mixture and coat in breadcrumb mixture. Repeat, dipping pork in egg mixture and coating in breadcrumb mixture.
  5. Heat remaining 60ml (1/4 cup) oil and butter in a non-stick frying pan over low–medium heat. Fry pork, in 2 batches, for 1 minute each side or until golden. Drain on paper towel. Serve schnitzel with potato salad and lemon cheeks.