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Crumbed pork cutlets with potato & cabbage salad
Crumbed pork cutlets with potato & cabbage salad
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Elevated pork schnitzel with savory herbed potato salad.
Ingredients:
  • 500g Baby Coliban (Chat) potatoes (see note)
  • 60ml (1/4 cup) olive oil
  • 30.00 ml white wine vinegar
  • 11.80 gm hot English mustard
  • 150g (2 cups) shredded green cabbage
  • 40.00 ml chopped fresh dill
  • 3 shallots, trimmed, thinly sliced
  • 4 pork cutlets
  • 2 eggs
  • 40.00 ml plain flour
  • 140g (2 cups) fresh breadcrumbs (made from day-old bread)
  • 125ml (1/2 cup) vegetable oil
Instructions:
  • Boil potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly. Cut potatoes in half. Mix olive oil, vinegar, and mustard in a bowl. Season with salt and pepper. Add potatoes and toss to coat. Mix in cabbage, dill, and shallot. Combine everything well.
  • Using a meat mallet, gently pound the pork to about 2cm thickness. In a shallow bowl, whisk the egg lightly. Place flour on one plate and breadcrumbs on another. Coat each pork cutlet in flour, then egg, and finally breadcrumbs, ensuring a thorough coating by pressing firmly. Repeat for all remaining pork cutlets.
  • In a large frying pan over medium-high heat, heat vegetable oil. Cook half of the pork for 3 minutes on each side until golden. Transfer to a plate lined with paper towel. Repeat with the remaining pork. Serve alongside the potato salad.

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