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Pork Schnitzel with Warm Potato Salad

Pork is the world’s most popular meat, accounting for over a third of meat consumption worldwide according to the FAO. It is also one of the most versatile, bringing us bacon, sausages, ham, a Sunday roast with crispy crackling, or meltingly tender barbecue pulled pork. It can be marinated, roasted, grilled, griddled, skewered, cured, boiled, braised, baked, pan-fried or stir-fried. How many pork recipes do you know?

If you’re looking for inspiration, the popularity of pork means there is literally a world of recipes to choose from. We love Austrian-style pork schnitzels, made from thin, tenderised pork chops with an irresistibly crispy golden breadcrumb coating. They’re easy to make, and taste delicious served with a simple potato salad. If you enjoyed our recipe for warm potato salad with salmon, spinach and dill, you’ll love this tasty schnitzel dish.

16 November, 2021
Average: 4 (4 votes)

serves for


total time

0 HR 30 MIN


Russet potato
¼ tsp diced
Red onion
¾ cup, cut into rings
Fresh dill
½ cup, finely chopped
Boneless pork chops
12 oz
All purpose flour
¼ cup
1, large
Panko breadcrumbs
1 oz
Apple cider vinegar
1 ½ tbsp
Olive oil
Kosher salt
Ground pepper

Step 01

Peel and cut the potato into 1 inch pieces. Transfer the pieces to a pan, cover with water, and boil for 6 to 8 minutes, until just tender. Drain, return to the pan and set aside to cool.

Step 02

Trim any excess fat from the pork and pat dry with paper towels. Use a mallet to pound the meat to approximately ¼ inch thickness.

Step 03

Pour the flour out onto a plate. Crack the egg into a shallow-sided bowl and beat well, adding salt and pepper according to taste. Add the panko breadcrumbs to a second shallow-sided bowl.

Step 04

Dredge the pork in the flour, making sure to coat the meat evenly on both sides. Dip the floured pork into the egg mixture, then press it into the breadcrumbs, turning to coat both sides.

Step 05

Add a little oil to a skillet and heat over a medium-high heat until shimmering. Add the onions and garlic and sauté for 1 to 2 minutes, until slightly browned, then stir in the vinegar. 

Step 06

Pour the onion mixture over the potatoes in the saucepan, then add the dill and season to taste with salt and pepper. Drizzle with a little more oil, then place the pan over a low heat to keep everything warm.

Step 07

Wipe the skillet clean, then pour in around ⅛ inch of oil and heat over a medium-high stove until very hot. Cook the pork in the oil for 6 to 8 minutes, turning halfway through, until golden brown on both sides, then place on a paper towel-lined plate to soak up any excess. 

Step 08

Serve the pork schnitzels and potatoes together while still warm.

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