Austrian Pork Schnitzel and Potato Salad

An Austrian meal for the entire family! Thin, breaded pork and savory potatoes!

Watch me make it here!

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Servings: 2-4

Ingredients	Instructions
1/3 cup (45 g) all-purpose flour	Step 1 Wash potatoes then boil for 25-30 minutes, or until tender and can be easily pierced with a fork, but it is better to undercook than overcook! Drain the potatoes and set aside to cool slightly.
1 large egg	Step 2 When potatoes are cool enough to handle but still warm, peel and cut them into thin slices (not thicker than 1/8 inch). Set aside.
1 tablespoon milk (or substitute water)	Step 3 Heat butter in a pan with tall sides over medium heat, add diced onion and cook until translucent, 3-4 minutes.
3/4 cup plain dried breadcrumbs (fine)	Step 4   Add apple cider vinegar, vegetable broth, and salt to the onions.
1 pound thin-cut pork cutlets/chops OR cut them into 1/2 inch thick	Step 5    Bring the liquid to a boil and let it cook over medium-low heat for 3 minutes.
5.5 tablespoons vegetable oil + vegetable oil for frying	Step 6    Add sliced potatoes to vinegar broth. Mix to coat potatoes completely (carefully), then add oil and mix again (carefully).
10 medium potatoes	Step 7    Cover pan with a lid and let rest for at least 30 minutes so the potatoes are able to absorb some of the dressing.
1 yellow onion, diced	Step 8    While potatoes are resting, make the schnitzel. Set up three bowls for flour, egg, and breadcrumbs. Put flour in a wide shallow bowl or on a plate. Lightly whisk egg and milk (or water) in another wide shallow bowl, just until combined.
2 tablespoons unsalted butter	Step 9    Thoroughly pound cutlets to 1/4"-1/8" thickness using a meat mallet. Use the flat side of your meat mallet, if it has one. Lightly season the meat evenly with salt on both sides.
1/3 cup apple cider vinegar	Step 10    Dredge each cutlet in flour, then shake off excess. Dip in egg, turn to coat, letting excess egg drip back into the bowl before breading in breadcrumbs. Press lightly to adhere, then shake off excess.
3/4 cup vegetable broth	Step 11    Once all cutlets are breaded, pour oil into a large skillet and heat it over medium heat. Add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets one by one if they are large or a few at a time if they are smaller. Sauté 3-4 min per side or until cooked through and the breading is golden brown. Adjust heat as necessary. Transfer to a paper towel-lined plate.
3/4 tablespoons spicy brown mustard	Step 12 Before serving, stir the potato salad. Top potatoes with chopped parsley and serve the dish with lingonberry jam and a lemon wedge. Never ketchup! Enjoy!
1 teaspoon table salt
fresh, chopped parsley for topping
lingonberry jam and lemon for garnish/topping

If you make this recipe, I want to see! Tag @thatcountrycook on Instagram.

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