Truffled Pork Schnitzel with German Potato Salad
Cook Time 🍳
Chef Connie is super excited to share a part of her German Heritage, which is cooking Pork Schnitzel! In this class, we will be pan-frying pork cutlets with a German-style Potato Salad, Schnitz!
- 1 pound pork cutlets ❄
- 4 eggs ❄
- 1¼ cup all purpose flour
- 1½ teaspoon onion powder
- 1½ teaspoon garlic powder
- 1½ teaspoon mustard powder
- 1¼ cup Panko
- 1 bunch Tuscan kale ❄
- 1 ounce Parmesan cheese ❄
- 1 lemon
1 cup canola oil
- 2¼ pounds red skin potatoes
- ⅓ cup apple cider vinegar ❄
- 2 tablespoons Dijon mustard ❄
- ¼ cup olive oil
- ½ bunch scallion ❄
- ¼ cup dill ❄
- Balinese Truffle Salt
- Cutting board
- Saute pan or cast iron
- Large pot
- Sheet tray with resting rack or paper towels
- Fork or potato masher
- Wooden spoon
- 3 medium sized mixing bowl
- Pepper mill or ground black pepper
- Plastic wrap
- Rolling pin or mallot
- 1 teaspoon sugar
- 1½ teaspoons ground black pepper
- Kosher salt
❄ Please keep refrigerated before class ❄
Mise En Place
Just before class, please remove the pork from its packaging and set on a paper towel-lined plate. Set aside at room temperature to temper.
Clean and place red skin potatoes in a large pot. Cover with water about 2 inches above the potatoes. Bring to a simmer (avoid over boiling) and cook until the potatoes are just tender and the skins are starting to crack, about 25-30 minutes. Make sure to not overcook to keep some texture in the potatoes.
- Strain potatoes and allow them to cool spread on a sheet tray so that they can cool evenly.
- Dice the scallion bottoms and slice the scallion tops. Slice the dill.
- Slice the lemon into wedges.
- Clean and slice kale into tiny threads.
- To make the German potato salad vinaigrette, whisk together the apple cider vinegar, Dijon mustard, and sugar. Whisk in the olive oil and season with Balinese Truffle Salt and pepper to taste.
- Set up your breading station. Whisk the eggs in one mixing bowl, then add the breadcrumbs in a second mixing bowl. In a third bowl, stir together the flour, onion powder, garlic powder, mustard, ground black pepper, and a healthy pinch of salt.
- Lay a piece of plastic over your work service. Lay the pork pieces on top of plastic, giving each piece plenty of room to spread. Lay another piece of plastic on top and either use a rolling pin or mallet to flatten until evenly thin.
- Season each cutlet with Balinese Truffle Salt
- Dip each cutlet in the seasoned flour, then egg, then panko--creating a coating around each piece. Set aside on a parchment-lined sheet tray.
- Place in the fridge to allow the coating to set.
- Let’s finish out potato salad by lightly mashing the strained and slightly cooled with a wooden spoon or potato masher.
- Add the vinaigrette, dill, and scallions and season with Balinese Truffle Salt and pepper until you can't stop eating! Let this potato salad stay at room temperature while we fry our pork.
How to Cook
- In a large saute pan or cast iron pan over medium heat, add all the canola oil.
- Test the temperature of the oil by placing a little piece of coated pork cutlet in the pan. Once it starts sizzling, arrange the coated pork so they can evenly fry. Pan-fry both sides until GBD (Golden Brown and Delicious), about 2-3 minutes.
- Do not overcrowd the pan, if you have to fry in batches no problem. When a cutlet is fried on both sides, land your beautiful cutlets on a sheet tray with a rack, hit with a sprinkle of Balinese truffle salt and let rest.
- Once all cutlets are fried and resting. Add all the kale to a bowl and squeeze half a lemon, a healthy crack of black pepper, a pinch of Balinese truffle salt and (using a peeler) shaving of parmesan cheese.
- On a plate, lay a piece of beautiful schnitzel, cover with kale salad and serve a side of German potato salad!!! Enjoy!!!