Chef Way Wolfgang Puck of Los Angeles's Spago makes his schnitzel by deep-frying cutlets of Kurobuta pork, a deeply marbled heritage meat imported from Japan.
Easy Way Opt for boneless pork chops from the supermarket, pounding them tender. Pan-fry the schnitzel in a shallow pool of oil instead of deep-frying it.
Total Time: 45 min
1.In a medium bowl, whisk the vinegar with the sugar, thyme and 1/4 cup of the oil and season with salt and pepper.
2.Put the potatoes and garlic in a pot and cover with water; season with salt and bring to a boil. Simmer over moderate heat until the potatoes are tender, 10 minutes. Drain and thinly slice the potatoes; add to the dressing and toss. Discard the garlic.
3.Put the flour, eggs and panko in 3 separate shallow bowls. Season the pork with salt and pepper and dip in the flour. Dip the cutlets in the egg and then in the panko, pressing to help the crumbs adhere.
4.In a large skillet, heat 1/2 inch of oil until shimmering. Add the cutlets in a single layer and cook over high heat, turning once, until golden and crispy, about 3 minutes. Drain on paper towels. Add the parsley to the skillet and cook, stirring, until crisp, about 30 seconds. Using a slotted spoon, transfer the parsley to a paper towel?lined plate and sprinkle with salt. Serve the pork with the potato salad. Garnish with the parsley.
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|Serving Size: 1 Serving (487g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 295 (32%)|
|Amt Per Serving||% DV|
|Total Fat 32.8g||44 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 14.2g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 528.8mg||163 %|
|Sodium 1440.5mg||50 %|
|Potassium 520.6mg||14 %|
|Total Carbohydrate 120.6g||35 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 114.1g|
|Protein 34.4g||49 %|
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Calories per serving: 930
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