German Pork Schnitzel with Warm Potato Salad

Ingredients

• 1 1/2 pounds baby Yukon gold potatoes
• 1/2 cup low-sodium chicken broth
• 3 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• 1 small red onion, thinly sliced
• 1/4 cup chopped fresh chives
• 4 boneless pork loin cutlets, about 1 1/2 pounds total
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup fine plain breadcrumbs
• 1/3 cup neutral cooking oil, plus more if needed
• 1 lemon, cut into wedges

Steps

1. Place the potatoes in a saucepan, cover with cold salted water, and bring to a boil. Simmer for 15 to 18 minutes until tender, then drain and slice while warm.
2. Warm the broth, vinegar, mustard, and olive oil in the empty saucepan. Add the red onion and cook for 1 minute. Fold in the warm potatoes and chives and set aside.
3. Place each pork cutlet between sheets of parchment and pound to an even 1/4-inch thickness. Season with 3/4 teaspoon salt and the pepper.
4. Set the flour, beaten eggs, and breadcrumbs in three shallow dishes. Coat each cutlet in flour, egg, and then breadcrumbs without pressing firmly.
5. Heat the neutral oil in a large skillet over medium-high heat. Fry the cutlets in batches for 2 to 3 minutes per side until golden and the pork reaches 145°F. Drain briefly on a rack and season with the remaining salt.
6. Serve the schnitzel immediately with the warm potato salad and lemon wedges.

Allergen note: Contains wheat, eggs, and mustard. Check the broth label for additional allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.