Pan-Fried Pork Schnitzel with Creamy Potato Salad

Ingredients

• 180g Raw pork chop
• 300g Raw red potatoes without skin
• 30g All-purpose flour, enriched, bleached
• 50g Whole egg, raw, frozen
• 15g Extra virgin olive oil
• 40g Full fat sour cream
• 10g Balsamic Vinegar

Method

1. 1**Prepare the potatoes**: Bring a large pot of salted water to a boil. Cut the red potatoes into bite-sized chunks (about 1-inch cubes, leaving skin on for texture). Add potatoes to boiling water and cook for 12-15 minutes until fork-tender but not falling apart. Drain and set aside to cool slightly.
2. 2**Prepare the pork schnitzel**: While potatoes cook, place the pork chop on a cutting board. Cover with plastic wrap and pound gently with a meat mallet to an even thickness of about 1/4 inch (about 3-4mm). This tenderizes the meat and ensures even cooking.
3. 3**Set up the breading station**: Pour the all-purpose flour into a shallow dish. In another shallow dish, crack the whole egg and beat lightly with a fork to combine. Season both the flour and egg mixture with salt and pepper to taste.
4. 4**Bread the pork**: Coat both sides of the pounded pork chop with flour, shaking off excess. Dip both sides into the beaten egg, allowing excess to drip off. Return to the flour and coat again on both sides, pressing gently so the coating adheres. Place on a plate.
5. 5**Heat the pan**: Heat the olive oil in a large skillet over medium-high heat (about 375°F/190°C). The oil should shimmer and move freely when you tilt the pan. Test with a small piece of bread—it should sizzle immediately.
6. 6**Cook the schnitzel**: Carefully place the breaded pork into the hot oil. Cook for 3-4 minutes on the first side until golden brown and crispy. Flip carefully and cook the second side for another 3-4 minutes until golden brown. The internal temperature should reach 160°F (71°C). Transfer to a plate lined with paper towels to drain excess oil.
7. 7**Prepare the potato salad**: While the schnitzel cooks, transfer the drained warm potatoes to a mixing bowl. Add the sour cream and balsamic vinegar, stirring gently until all potatoes are evenly coated. Season with salt and pepper to taste. The warm potatoes will absorb the dressing beautifully. Let sit for 2-3 minutes.
8. 8**Serve**: Plate the pork schnitzel and arrange the creamy potato salad alongside it. The schnitzel should still be warm and crispy. Serve immediately while hot.