Pork Schnitzel and Warm Potato Salad


1/2 cup white wine vinegar
1 1/2 tbsp sugar
1 tsp fresh thyme
1/4 cup vegetable oil
salt and ground pepper
1 lb potatoes, small red or fingerling
3 garlic cloves
1 cup all purpose  flour
2 eggs, beaten  with 2 tbsp water
2 cups panko
4 oz  boneless pork  chops, pounded to 1/3 inch thick
1 cup flat leaf parsley, patted dry


In a medium bowl, whisk vinegar with sugar, thyme and 1/4 cup oil and season with salt and  pepper.

Boil potatoes and garlic in a pot of salted  water. Simmer on moderate heat until tender. Drain and thinly slice potatoes when cooler. Add potatoes to dressing and  toss.

Place flour, eggs and panko into separate bowls. Season pork with salt and pepper, then dip in flour, egg and panko, shaking off excess.

Heat up a large skillet and pour in 1/2 inch of oil and heat until shimmering.Add pork in a single layer and cook on high heat, turning once it turns golden and crispy.(About 3 minutes per side)  Add the parsley and stir until crisp, about  30 seconds.Place pork and parsley on a paper towel and let drain before serving.

Serve pork with parsley and potato salad.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s