Herbed Pork Schnitzel with Warm German Potato Salad
This Herbed Pork Schnitzel with Warm German Potato Salad is one of those dishes I cook when friends come over and I want something comforting but balanced. The schnitzel gets a crisp, golden crust while the potato salad—tangy with mustard and vinegar—keeps the plate bright and satisfying.
I love how the textures and flavors play together: crunchy pork, tender potatoes, a little bacon for savoriness, and fresh parsley to lift it all. It’s classic German comfort food made approachable for a weeknight or a cozy weekend meal.
Nutrition (per serving)
Directions
-
1
Bring a pot of salted water to a boil and cook the baby potatoes until tender, about 12–15 minutes. Drain and cut any large potatoes in half; keep warm.
-
2
Season pork cutlets with 1 tsp salt and 1/2 tsp pepper. If cutlets are thick, gently pound to about 1/4 inch thickness between plastic wrap.
-
3
Set up a dredging station: flour in one shallow bowl, beaten eggs mixed with milk in a second bowl, and panko mixed with dried parsley in a third bowl.
-
4
Dredge each cutlet in flour, shake off excess, dip into the egg mixture, then press into the panko until well coated.
-
5
Heat vegetable oil and 1 tbsp butter in a large skillet over medium-high heat. Fry cutlets in batches, 3–4 minutes per side, until golden brown and cooked through. Transfer to a wire rack or paper-towel-lined plate and keep warm.
-
6
In a separate skillet, cook bacon over medium heat until crisp. Remove bacon pieces with a slotted spoon and reserve the fat in the pan.
-
7
Add Dijon mustard, apple cider vinegar, and olive oil to the bacon fat, whisking to make a warm vinaigrette. Taste and adjust seasoning with a pinch of salt and pepper.
-
8
Toss the warm potatoes and sliced red onion with the vinaigrette and the crisp bacon pieces. Stir in chopped parsley.
-
9
Serve schnitzel alongside generous portions of warm potato salad and a lemon wedge. Scatter extra parsley over the schnitzel for color.
Ingredients
- Pork loin, trimmed and sliced into cutlets:1.5 lb
- Salt:1 tsp
- Black pepper:1/2 tsp
- All-purpose flour:1 cup
- Large eggs:2 pieces
- Milk:1/4 cup
- Panko breadcrumbs:1 1/2 cup
- Dried parsley:1 tbsp
- Vegetable oil (for frying):1/4 cup
- Unsalted butter:2 tbsp
- Baby potatoes:1.5 lb
- Bacon, sliced into small pieces:4 pieces
- Dijon mustard:2 tbsp
- Apple cider vinegar:2 tbsp
- Olive oil:2 tbsp
- Red onion, thinly sliced:1/4 cup
- Fresh parsley, chopped:1/4 cup
- Lemon wedges (optional):4 pieces
Tips & Notes
- Pound the pork evenly so each cutlet cooks quickly and stays tender.
- Keep cooked schnitzel warm on a rack in a 200°F oven while you finish the potato salad.
- If you prefer less fat, swap half the bacon for smoked turkey bacon or omit and add extra parsley for flavor.
- Make the potato salad up to 2 hours ahead and rewarm briefly—the flavors deepen when it rests.
