This classic German pairing brings together a crispy, golden pork cutlet and a tangy, warm potato salad that’s anything but ordinary. The schnitzel is pounded thin, breaded, and pan-fried until shatteringly crisp, while the potato salad uses a vinegar-and-bacon dressing that cuts through the richness perfectly. It’s a hearty, satisfying meal that feels both rustic and special, and it’s easier to make than you might think.
Ingredients
- 4 boneless pork loin chops or cutlets (about 1 lb / 450 g total), pounded to 1/4-inch (6 mm) thickness
- 1 cup (125 g) all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups (150 g) plain breadcrumbs (preferably German-style or panko for extra crunch)
- 1 tsp (5 g) salt, plus more for the potato salad
- 1/2 tsp (1 g) black pepper, plus more for the potato salad
- 1/2 cup (120 ml) neutral oil (like canola or sunflower), for frying
- 2 lb (900 g) Yukon Gold or red potatoes
- 4 slices bacon, cut into 1/2-inch (1 cm) pieces
- 1/2 cup (120 ml) chicken or vegetable broth
- 1/4 cup (60 ml) apple cider vinegar
- 1 tbsp (15 g) Dijon mustard
- 1/2 cup (80 g) finely chopped red onion
- 2 tbsp (30 g) chopped fresh parsley, for garnish
Instructions
- Cook the potatoes: Place the potatoes in a large pot and cover with cold water by 1 inch (2.5 cm). Add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 20–25 minutes. Drain and let cool slightly until you can handle them. Peel if desired (red potatoes can keep the skin), then slice into 1/4-inch (6 mm) rounds. Set aside.
- Make the dressing: While the potatoes cook, place the bacon pieces in a cold skillet. Turn the heat to medium and cook until crispy, about 8 minutes. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pan. Add the red onion to the hot fat and sauté until soft, about 3 minutes. Whisk in the broth, vinegar, and Dijon mustard, scraping up any browned bits. Bring to a simmer and cook for 2 minutes. Season with salt and pepper to taste.
- Combine the salad: In a large bowl, gently toss the warm potato slices with the hot dressing and the crispy bacon. Let it sit at room temperature while you make the schnitzel—it should be served warm, not hot, so it can absorb the flavors.
- Prepare the breading station: Set up three shallow dishes: one with the flour, one with the beaten eggs, and one with the breadcrumbs. Season the flour with 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper.
- Bread the pork: Pat the pounded pork cutlets dry with paper towels. Dredge each cutlet in the flour, shaking off excess. Dip into the egg, letting any excess drip off, then press firmly into the breadcrumbs, coating both sides evenly. Place the breaded cutlets on a plate and let them rest for 5 minutes—this helps the coating adhere.
- Fry the schnitzel: Heat the oil in a large heavy skillet over medium-high heat until shimmering (about 350°F / 175°C). Carefully lay the cutlets in the pan, working in batches if needed to avoid crowding. Fry until golden brown and crispy, about 2–3 minutes per side. The pork should reach a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer, then rest for 3 minutes before serving.
- Serve: Transfer the schnitzel to a wire rack or paper towel-lined plate to drain briefly. Serve the schnitzel immediately with the warm German potato salad, garnished with chopped parsley.
Tips
- Pound the pork evenly: Place the cutlet between two sheets of plastic wrap and use a meat mallet or rolling pin to pound to an even 1/4-inch thickness. This ensures quick, even cooking and a tender result.
- Don’t overcrowd the pan: Fry in batches if necessary. Overcrowding lowers the oil temperature, making the schnitzel greasy instead of crispy.
- Use a thermometer: Pork is safe at 145°F (63°C) with a 3-minute rest, but if you prefer a firmer texture, you can cook to 155°F (68°C)—just don’t go beyond 160°F (71°C) or it will dry out.
- Make the potato salad ahead: It can be made a day in advance and reheated gently, but the potatoes will absorb more dressing, so you may need to add a splash of broth or vinegar when reheating.
Serving Suggestions
Serve the schnitzel with a wedge of lemon to squeeze over the top—the acidity brightens the crispy crust. Alongside the potato salad, a simple green salad with a light vinaigrette or some braised red cabbage adds color and extra freshness. For a traditional German meal, pair it with a cold beer or a dry Riesling.
Variations
- Chicken schnitzel: Substitute chicken breast cutlets, pounded thin, and cook to 165°F (74°C) as per USDA FSIS guidelines.
- Gluten-free: Use gluten-free flour and breadcrumbs (or crushed cornflakes) for a celiac-friendly version.
- Add herbs: Mix chopped fresh thyme or chives into the breadcrumbs for extra flavor.
- Make it creamy: Add a dollop of sour cream to the potato salad dressing for a richer, creamier version.
Storage and Reheating
Store any leftovers separately in airtight containers in the refrigerator for up to 3 days. The schnitzel will lose its crispness when stored; reheat it in a 375°F (190°C) oven on a wire rack for about 10 minutes to revive the crunch. The potato salad can be reheated in a skillet over medium heat with a splash of broth or water, stirring until warmed through. Do not microwave the schnitzel—it will become soggy.
Frequently Asked Questions
Can I use pork tenderloin instead of chops? Yes, slice the tenderloin into 1-inch medallions and pound them thin. They cook faster, so watch the temperature carefully.
Why is my breading falling off? The most common reasons are not drying the meat thoroughly, not letting the breaded cutlets rest before frying, or using a pan that’s not hot enough. Make sure to press the breadcrumbs on firmly and let them sit for 5 minutes.
Can I bake the schnitzel instead of frying? Yes, for a lighter version, place the breaded cutlets on a baking sheet lined with parchment, brush lightly with oil, and bake at 425°F (220°C) for 12–15 minutes, flipping halfway. It won’t be as crispy, but it’s still delicious.
What’s the best potato for German potato salad? Waxy potatoes like Yukon Gold or red potatoes hold their shape well and don’t turn mushy. Russets will fall apart, which is fine if you prefer a creamier texture.
Can I make the potato salad without bacon? Yes, substitute 2 tablespoons of olive oil or butter for the bacon fat, and add a pinch of smoked paprika to mimic the smoky flavor.
Is it necessary to rest the pork after cooking? Yes, resting for 3 minutes allows the juices to redistribute, ensuring a moist cutlet. It also lets the internal temperature rise a few degrees, so you can safely pull it at 145°F (63°C).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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