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:

1. Pound the Meat: Place the cutlets between plastic wrap and pound until ¼ inch thick.
2. 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.
3. 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.
4. Serve: Serve hot with lemon wedges on the side.
   • Calories: ~250 kcal
   • Protein: ~5g
   • Carbohydrates: ~30g
   • Fat: ~10g
   • • Calories: ~400 kcal
     • Protein: ~25g
     • Carbohydrates: ~30g
     • Fat: ~20g
     • Fiber: ~2gFiber: ~3g
       

       Nutritional Information (Per Serving, Based on 4 Servings)

5. 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!