homemade Schnitzel potatoe salad
Ingredients:
- 4 boneless pork cutlets (or chicken, veal)
- 1 cup all-purpose flour (or gluten-free flour)
- 2 large eggs
- 1 cup breadcrumbs (or gluten-free breadcrumbs)
- 1 cup panko breadcrumbs (optional, for extra crispiness)
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika (optional)
- ½ cup vegetable oil or lard (for frying)
- 2 tablespoons butter (optional, for frying)
- Lemon wedges (for serving)
Instructions:
- Pound the Meat: Place the cutlets between plastic wrap and pound until ¼ inch thick.
- Season & Bread: Season with salt and pepper. Set up three dishes: one with flour, one with beaten eggs, and one with breadcrumbs (plus panko and paprika if using). Dredge each cutlet in flour, dip in egg, and coat with breadcrumbs.
- Fry: Heat oil and butter in a skillet over medium-high heat. Fry the cutlets for 2-3 minutes per side until golden and crispy. Drain on paper towels.
- Serve: Serve hot with lemon wedges on the side.
- Calories: ~250 kcal
- Protein: ~5g
- Carbohydrates: ~30g
- Fat: ~10g
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- Calories: ~400 kcal
- Protein: ~25g
- Carbohydrates: ~30g
- Fat: ~20g
- Fiber: ~2gFiber: ~3g
Nutritional Information (Per Serving, Based on 4 Servings)
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Tips:
- Potatoes: Use waxy potatoes, as they hold their shape better than starchy potatoes in this salad.
- Make-Ahead: Both the schnitzel and potato salad can be made ahead of time. Reheat the schnitzel in the oven to keep it crispy.
- Serving: Serve with a simple green salad or some sauerkraut for an extra traditional touch.
This meal is perfect for a cozy dinner, bringing a taste of Germany to your table!
