Ok, so the thing with this pork schnitzel and warm potato salad is that it is one of those incredibly delicious, relatively easy dinners that will have you coming back for more, over and over and over and over again. There’s just something about incredibly crunch paired with something creamy and sharp. It’s why we all like to dip chips into creamy dips and when those dips are made with sour cream, all the better. It’s why this meal works.
I am a forever-fan of schnitzel (and crumbed-anything, really). I just love how that coating of crunchy crumbs takes a piece of meat from meh to marvellous. I love that besides the dredging process, it takes mere minutes to knock together and cooks in a flash. The sooner I get to eat all the schnitzel, the happier I am. I make many different variations of this and mostly use chicken breasts but wanted to use pork this time around because I really am a very big admirer of all things pig. Using butterflied pork medallions (fillet) work really well but you could use boneless loin chops as well, if you so wish. To add even more flavour you can add chopped herbs (parsley, thyme, oregano, etc.) and grated Parmesan to the crumbs but I wanted to keep it really simple this time around to showcase the real star of this meal: the glorious warm potato salad.
As a child, I hated potato salad. I hated that it was gloopy and thick with mayo and that it had boiled eggs in it. I hated that at a braai (BBQ) whenever they opened the potato salad the smell of sulphur would fill the air. I mean, I really hated it. So you won’t ever find boiled eggs in my potato salad. But, what you will find is tangy wholegrain mustard, briney capers and lots of fresh parsley. You’ll also find crème fraîche (or sour cream), lemon juice and a dollop or two of home-made mayonnaise. I like my potato salads to be lighter and fresher tasting. I also like using new potatoes that are halved/quartered, depending on their size, instead of big potatoes. I just think new potatoes hold their shape better when tossed with the dressing.
I wanted to add a little green to our plates so I steamed some trimmed green beans until they were lovely and tender then tossed them with a knob of butter and a little fresh lemon. All-in-all, one of my absolute favourite meals and so ridiculously simple. What’s not to love?
- 4 pork fillet medallions butterflied / 4 loin chops, bones and fat removed
- 1 cup flour seasoned with salt & pepper
- 3 eggs beaten
- 2 cups fresh breadcrumbs seasoned with salt and pepper
- oil for frying
- 500 g new potatoes halved/quartered (depending on size)
- 2 tablespoons crème fraîche
- 1 tablespoon mayonnaise
- 1 heaped teaspoon whole grain mustard
- juice of 1/2 lemon
- small handful fresh parsley finely chopped
- 2 teaspoons capers finely chopped
- salt and pepper to taste
- steamed green beans
- lemon wedges
To make the potato salad, boil the new potatoes until just cooked.
Drain and allow to cool slightly.
Mix together the dressing ingredients then pour over the potatoes and toss. Set aside.
To make the schnitzels, place the seasoned flour, eggs and crumbs into separate bowls and heat a generous splash of oil in a large, non-stick frying pan.
Place the pork in between two sheets of plastic wrap then with the flat side of a meat mallet, flatten them out to around 1.5-2cm thick.
Coat the pork first in the flour, then the egg and finally in the crumbs.
Place in the heated pan and fry for 3-4 minutes on each side or until golden brown and crisp and cooked through.
Remove from the pan and drain on kitchen paper then serve with the potato salad, green beans and a few lemon wedges.