Food and Wine's Pork Schnitzel with Warm Potato Salad Recipe

I found this recipe in my most recent issue of Food and Wine magazine. It fit nicely with the items I had on hand already. And what a frugal meal!

The pork turned out excellently! It was SO juicy on the inside and crispy fried on the outside.

1/2 cup white wine vinegar
1 1/2 T sugar
pinch dried thyme, rubbed
1/4 cup canola oil, plus extra for frying
salt and pepper to taste
1 lb small potatoes, peeled
3 garlic cloves, peeled
1/2 cup flour mixed with 1 t seasoned salt
1 egg beaten with 1 T water
1 cup plain bread crumbs
four 4 oz boneless pork sirloin chops, lightly pounded

In a medium bowl, whisk together vinegar, sugar, thyme and oil and season to taste with the salt and pepper. Set aside.

Put the potatoes and garlic in a large saucepan and cover with cold water; season with salt and bring to a boil. Simmer over moderate heat til the potatoes are tender, about 10 minutes. Drain and cool slightly. Thinly slice potatoes; discarding the garlic. Add potatoes to the dressing and toss.

Meanwhile, add the flour, eggs and bread crumbs to 3 separate shallow bowls. Season the pork with seasoned salt and dip in the flour mixture. Dip the cutlets in the egg and then in the crumbs, pressing to help the crumbs adhere.

In a large frying pan, heat about 1/4" of oil til very hot. Add pork and cook over medium high heat, til golden and crispy on both sides. Drain on paper towels.

I served the pork with the potato salad.


  1. I made this potato salad today and they were simple, yet great. Only thing is I needed to add lots of salt and pepper to offset the acidity of the vinegar. Yummy!


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