Pork Schnitzel

Prep Time 40

Cook Time 30

Servings

Calories 1006kcal

Equipment

plastic wrap

Ingredients

French Fries

2 medium Potatoes Cut the potatoes into 1/4-inch thick sticks (about 1/2 lb of potato per portion)
4 cups Canola oil or your preferred neutral oil with a high smoke point
1/4 cup Ketchup optional

Salad

2 cups Romaine lettuce chopped
1/4 cup Cucumber sliced
1/4 cup Red onion sliced thin or shaved
2 TBSP Carrots peeled and shaved
4 tsp Creamy Italian dressing

Schnitzel

2 Pork chops boneless (about 4 ounces per portion)
1/2 cup All-purpose flour
1 Egg beaten
1/2 cup Seasoned Panko bread crumbs or more if needed
2 slices Lemon
Fresh parsley garnish
2 slices Crusty bread toasted or bread of your choice
4 tsp Butter

Lemon Mint Spritzer

24 oz Sparkling water cold
2 TBSP Lemon juice
2 TBSP Fresh mint
2 tsp Sugar optional

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Prep the potatoes: Place the potatoes into a large bowl and cover completely with cold water for 20 minutes (see note). Drain well and pat dry with a towel.
For the salad: Arrange the ingredients in a bowl. Set aside. Wait to dress the salad until ready to serve.
Season the pork on both sides with salt and pepper. Place a piece of plastic wrap over the chops and using a mallet gently pound to about a 1/4 inch thickness.
Coat the pork with the flour, then dip in egg, and coat well with the breadcrumbs using your hands to pack them on tight. Set aside.
Blanch the fries:
If using oil: heat the oil to 300°F (150°C) in a dutch oven or deep fryer. Fry fries in small batches until softened, about 6 to 10 minutes.
If using the oven: Heat the oven to 350°F (176°C). Place the fries on a parchment-lined baking sheet. Cook in the oven until tender, about 15 to 20 minutes.
Set fries aside to cool. Heat the oil to 375°F (191°C).
Using the oil deep fry the schnitzel golden brown to an internal temperature of 155°F (68°C) using a thermometer. Then place on paper towels to drain excess grease and season with salt.
Cook the potatoes: Fry the potatoes in the oil and cook until crispy and golden brown (cook in batches as needed; overcrowding will result in limp fries). Remove to a large paper towel-lined bowl and season with salt immediately to taste.
Toast the bread then spread it with butter. Dress the salad.
Mix together the ingredients for the spritzer, add sugar to taste if using. Serve over ice if desired.
Serve the schnitzel with lemon. Garnish with parsley. Serve with french fries, ketchup, bread, and spritzer.

Nutrition