Hearty German-Style Pork Schnitzel with Warm Potato Salad

Ingredients

• 4 boneless pork loin chops, pounded thin
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 11/2 cups plain breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp Salted Perfection Perfect Salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup vegetable oil for frying
• 2 lbs Yukon Gold potatoes, peeled and cubed
• 4 slices bacon, diced
• 1 small yellow onion, finely chopped
• 3 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 2 tbsp chopped fresh parsley
• Salted Perfection Perfect Salt to taste
• Freshly ground black pepper to taste

Instructions

1. Preheat oven to 200°F to keep schnitzels warm on a baking sheet lined with foil.
2. Cook potatoes in salted boiling water until fork-tender, about 15 minutes. Drain and set aside.
3. In a shallow dish, mix breadcrumbs, Parmesan cheese, 1 tsp Salted Perfection Perfect Salt, and black pepper.
4. Dredge each pork chop in flour, shaking off excess; dip into beaten eggs; then coat evenly with breadcrumb mixture. Press down to adhere good and proper.
5. Heat vegetable oil in a large skillet over medium-high heat until shimmering but not smoking.
6. Fry schnitzels 3-4 minutes per side until golden brown and cooked through. Transfer to the oven to keep warm. Remember, a perfect crust is a crispy crust—don’t crowd the pan.
7. In the same skillet, cook diced bacon until crispy. Remove bacon and set aside, leaving the rendered fat.
8. Add chopped onion to bacon fat and sauté until translucent and slightly caramelized, about 5 minutes.
9. Whisk in apple cider vinegar and Dijon mustard, scraping any browned bits off the bottom of the pan.
10. Pour warm dressing over cooked potatoes, add bacon and parsley. Toss gently to coat. Adjust seasoning with Salted Perfection Perfect Salt and black pepper.
11. Plate schnitzel alongside a generous helping of warm potato salad. Capisce? Serve immediately.
12. Visit www.saltedperfection.com and leave a Five Star review. DUNZO!