I was craving schnitzel, so I invited a couple of people over to enjoy a German fest. Served with the schnitzel was hot potato salad that was tangy and delicious.
4 boneless pork loin chops
1 cup flour
Salt and pepper
A drizzle extra-virgin olive oil
1 cup bread crumbs
1 cup cracker meal
2 tablespoons olive oil
2 tablespoons butter
1 lemon, cut into wedges
Pound pork loin chops out to 1/4-inch thick. Set up 3 pie tins and a baking sheet. Place flour in 1 tin and season with salt and pepper. In the second tin, beat eggs with a drizzle of oil and season with salt. In the third tin, combine bread crumbs with the cracker meal.
Coat the chops in flour. Dredge the chops on both sides through the eggs. Gently press into bread crumbs and cracker meal and place coated chops on a baking sheet with a wire rack. Rest uncovered in the refrigerator for at least 30 minutes before cooking.
Heat a large skillet over moderately high heat. Add oil and butter to the skillet.
When butter foams, add 2 chops and cook 3 to 4 minutes on each side until golden brown all over. Remove to a warm plate. Repeat with remaining chops. Serve with lemon wedges.
Hot German Potato Salad
3 tablespoons olive oil
1 small onion, sliced thin (about ¼ cup)
1 tablespoon flour
1 tablespoon sugar
1 tablespoon parsley
Dash salt & pepper
3/4 cup water
1/4 cup white vinegar
2 tablespoons crumbled, cooked bacon
2 cups cooked, peeled, sliced potatoes
Heat oil over medium heat in a large skillet. Add onions to oil and cook until tender. Stir in flour and cook 1 minute. Stir in sugar, parsley, salt and pepper. Gradually add water and vinegar. Cook and stir over medium low heat until thick and bubbly. Stir in potatoes and heat through. Sprinkle with bacon.