Crumbed pork cutlets with potato & cabbage salad

A clever spin on classic pork schnitzel, these succulent cutlets are served with a warm herbed potato salad.

Recipe «Crumbed pork cutlets with potato & cabbage salad» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 500g Baby Coliban potatoes, 60ml olive oil, 1 1/2 tbsp white wine vinegar, 2 tsp hot English mustard, 150g shredded green cabbage , 2 tbsp chopped fresh dill, 3 shallots, trimmed, thinly sliced, 4 pork cutlets , 2 eggs, 2 tbsp plain flour, 140g fresh breadcrumbs, 125ml vegetable oil.

Ingredients:

• 500g Baby Coliban potatoes 
• 60ml olive oil 
• 1 1/2 tbsp white wine vinegar 
• 2 tsp hot English mustard 
• 150g shredded green cabbage 
• 2 tbsp chopped fresh dill 
• 3 shallots, trimmed, thinly sliced 
• 4 pork cutlets 
• 2 eggs 
• 2 tbsp plain flour 
• 140g fresh breadcrumbs 
• 125ml vegetable oil 

Instructions

1. Cook the potatoes in a saucepan of salted boiling water for 15 minutes or until tender. Drain. Set aside to cool slightly. Cut the potatoes in half. Combine olive oil, vinegar and mustard in a bowl. Season with salt and pepper. Add potato and toss to coat. Add the cabbage, dill and shallot. Toss to combine.
2. Meanwhile, use the flat side of a meat mallet to pound pork until about 2cm thick. Lightly whisk egg in a shallow bowl. Place the flour and breadcrumbs on 2 separate plates. Dip 1 pork cutlet in flour. Shake off excess. Dip in egg, then breadcrumbs, pressing firmly to coat. Repeat with the remaining pork, flour, egg and breadcrumbs.
3. Heat vegetable oil in a large frying pan over medium-high heat. Cook half the pork for 3 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with the remaining pork. Serve with the potato salad.