old-fashioned pork schnitzel & new potatoes

In culinary experiments, dinner, easy weeknight meals, ethnic food, lunch on 07.27.11 at 9:38 pm

schnitzel, anyone? lederhosen & beer stein optional. ;)

as soon as i spotted some free-range pork schnitzel fillets from spragg’s meat shop at the local farmers’ market, i just knew that another culinary experiment was about to take place… this is a slight variation on wiener schnitzel, which is traditionally made with veal. schnitzel reminds me of backpacking travels through germany and austria — and, of course, beer halls! prost!

since the potatoes do take some time to cook through, i recommend prepping & cooking the potatoes before the pork…

the new potatoes:
– add 1/4 white onion (rough chop) & canola/sunflower oil to pan on high heat
– add 2 cups of organic new potatoes (chopped into bite-sized pieces) to pan
(tip: try an assortment of purple, yellow & red potatoes to add a punch of colour!)
– season w/ chinese five-spice & ground black peppercorns
– cook for approx 10min on high heat, until potatoes are browned and cooked. remove from pan.

(tip: try poking a potato w/ a fork. the potato should be relatively easy to poke thru w/o resistance.)

sourdough batter:
in small prep bowl, whisk the following ingredients together to create a light batter:
– 1/2 cup whole wheat flour
– 1 egg
in another prep bowl, place:
– 1 cup breadcrumbs (i used old sourdough bread crushed w/ mortar & pestle.)
– season w/ chinese five-spice

the old-fashioned schnitzel:
– 4 fillets of free-range pork schnitzel
– coat each schnitzel fillet in batter (both sides) in small prep bowl
– then place each fillet individually in second prep bowl & cover (both sides) w/ breadcrumbs

– add 1/4 white onion (rough chop) & extra-virgin olive oil to large saucepan on high heat
– place breaded fillets in pan
– season w/ ground black peppercorns
– cook fillets evenly on both sides, until golden brown


food styling:
– plate 1 pork schnitzel fillet w/ a side of new potatoes
– serve w/ a side of steamed asparagus, drizzle unsalted (melted) butter
– season w/ ground black peppercorns
– pairs well w/ your fave german or austrian beer (i like kölsch, although it’s pretty tough to find here in north america.)

  1. We often use pork instead of veal. Really good veal cutlets are hard to find near our summer home. Love your dish, it does remind me of our travels to Germany and Austria.


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