Season the steaks on both sides with salt and black pepper. Beat the egg in a bowl. Sprinkle the flour on to a plate. Mix the breadcrumbs, lemon zest, Parmesan, thyme and a good pinch of salt in a shallow bowl. Take a piece of pork and dredge it in flour, then dip it into the beaten egg, and lastly in the breadcrumb mixture until it is completely coated. Repeat with the other pieces of pork. Heat the oil in a large frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it.
Add 2 of the schnitzels to the pan and fry for 2—3 minutes on each side, or until the pork is cooked through and the coating is crisp and golden brown. Remove them from the pan and set aside on a warmed plate lined with kitchen paper. Keep them warm while you cook the other 2 schnitzels. Season the pork with salt and pepper and dip in the flour. Dip the cutlets in the egg and then in the panko , pressing to help the crumbs adhere. Add the cutlets in a single layer and cook over high heat, turning once, until golden and crispy, about 3 minutes.
Drain on paper towels. Add the parsley to the skillet and cook, stirring, until crisp, about 30 seconds. Using a slotted spoon, transfer the parsley to a paper towel—lined plate and sprinkle with salt.
Serve the pork with the potato salad. Garnish with the parsley. Pork Schnitzel with Warm Potato Salad. Rating: 5 stars Ratings 5 star values: 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0. Read Reviews Add Review. Wolfgang Puck. Yes, we tend to distort some traditional dishes here in America, but this one?
We weren't even close. As for this schnitzel recipe, it is made with thinly pounded pork cutlets. Those of you looking for a quick, mid-week dinner may be happy with this one. I love it. The sauce alone is worth making this pork schnitzel for, and could easily be used on chicken, for turkey meatballs, or over fish.
To ensure your schnitzel turns out well, follow these tips. While this recipe calls for pork chops, you can substitute other meats. The dill sauce complements the schnitzel well, but don't feel limited. Try one of these other pan sauces:.
Cool on a baking rack, then cover and refrigerate. The sauce can't be made fully in advance because the sour cream will curdle when you reheat it. But you can start the sauce ahead of time.
Deglaze the skillet with chicken stock after cooking the cutlets as described in Step 5. Cool, then cover and refrigerate.
When it's to time serve, as the cutlets are reheating in the oven, bring the reduced stock to a boil, lower to a simmer, and then finish by adding the dill, sour cream, and seasonings to taste. Cut small slits around the edges of the cutlets to prevent curling.
Place flour, seasoned salt, and pepper mixed together in a shallow bowl. Whisk the egg and milk together in a second shallow bowl. Combine the breadcrumbs or panko and paprika in a third shallow bowl.
Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then dip them into the mixture of bread crumbs and paprika, turning them over to get the bread crumbs on all sides. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm. Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream.
Stir the sour cream mixture into the chicken stock.
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