Try this Pork schnitzel w cucumber dill potato salad recipe, or contribute your own.
Suggest a better descriptionCOOK THIS RECIPE IN 6 SIMPLE STEPS
Step 1
1
Wash and dry all produce. Cut potatoes into ¼-inch-thick rounds. Trim and halve cucumber lengthwise; slice crosswise into thin half-moons. Pick dill fronds from stems; roughly chop fronds and discard stems. Zest lemon until you have ½ tsp (1 tsp for 4 servings); quarter lemon. Peel and finely chop garlic until you have ¼ tsp (½ tsp for 4).
Step 2
2
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Drain and rinse under cold water. Let sit in strainer to cool and dry (or place in the fridge to cool and dry more quickly).
Step 3
3
Meanwhile, place ½ cup flour (1 cup for 4 servings) on a plate and season generously with salt and pepper. Place pork chops between two large pieces of plastic wrap and pound with a mallet or heavy-bottomed pan until about ? inch thick. Season all over with salt and pepper.
Step 4
4
Using your hands, rub pork chops all over with 1 TBSP sour cream (2 TBSP for 4 servings). Press both sides into flour mixture until fully coated. Tap off excess flour, then rub pork chops all over again with another 1 TBSP sour cream (2 TBSP for 4). Press both sides into flour mixture until fully coated. (This double-dredging method ensures an ultra-crunchy crust!)
Step 5
5
Heat a ¼-inch-layer of oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of flour sizzles when added to the pan, add pork chops. Cook until golden brown and cooked through, 3-4 minutes per side (lower heat if browning too quickly). (For 4 servings, work in batches.) Transfer to a paper-towel-lined plate. Season with salt and pepper.
Step 6
6
Transfer cooled potatoes to a large bowl and toss with cucumber, garlic, lemon zest, mayonnaise, remaining sour cream, ¾ of the dill, and as much lemon juice as you’d like. Season with pepper and a large pinch of salt (taste as you go—potato salad needs a lot of salt). Divide between plates with pork schnitzel and sprinkle with remaining dill. Serve with remaining lemon wedges on the side. (If you’ve got some on hand, try dipping your schnitzel in mustard!)
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Serving Size: 1 (1768g) | ||
Recipe Makes: 1 | ||
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Calories: 2113 | ||
Calories from Fat: 595 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 66.1g | 88 % | |
Saturated Fat 19.6g | 98 % | |
Monounsaturated Fat 18.3g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 316.6mg | 97 % | |
Sodium 762.1mg | 26 % | |
Potassium 6132.5mg | 161 % | |
Total Carbohydrate 281.6g | 83 % | |
Dietary Fiber 28.7g | 115 % | |
Sugars, other 252.9g | ||
Protein 107.6g | 154 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2113
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