Crispy breaded pork cutlets served with a rich, German-style potato salad.
What you will need
1 1/2 lb Boneless Pork Chops
1/2 cup AP Flour
3/4 cup Breadcrumbs
Salt, as needed
Pepper, as needed
2 lb Yukon Gold Potatoes
1 bunch Scallions
1 cup Beef Broth
2 Tbsp White Vinegar
3 Tbsp Unsalted Butter(Nutritional facts 169 calories, 7.54 g fat, 15.55 g carbohydrates, 10.22 g protein, 114 mg cholesterol, 308 mg sodium)
How to cook
Gather the ingredients.
Place the potatoes in a pot with enough cold water to submerge. Place the pot over medium heat. Set a timer for 45 minutes. If the water begins to boil, reduce the temperature to hold the water at a very gentle simmer. Potatoes are done cooking when a knife or cake tester passes into the center of the largest potato with little resistance.
Meanwhile, cleanup the scallions and slice thin.
After boiling, the skin of the potatoes should come off easily. Just drag your thumbs across the surface of the potato to break the skin and slide it off. Scrape gently with a knife to remove any stubborn scraps of skin that won't let go.
Cut the potatoes in half lengthwise, then lay the halves on their flat side and slice to around 1/4" in thickness.
Place the beef broth in a sauce pot over high heat.
Add the vinegar.
Stir in the butter. Boil the broth for about 5 minutes to reduce slightly.
Slide the sliced potatoes into the broth.
Simmer, stirring often, until the broth thickens to a gravy, thick enough to coat the potatoes.
Fold in the sliced scallions.
Season with a little salt and black pepper as needed.
Set out 3 shallow dishes, one for each layer of coating. The pork cutlets will be dredged in flour, coated in egg, and then finally coated in breadcrumbs.
Place the flour in the first dish. Season lightly with salt and pepper and mix it up.
Crack the eggs into the second dish and whip them up.
Place the breadcrumbs in the third and final dish.
Pound the pork chops out to less than 1/4" thick with a heavy meat tenderizer .
Coat the pounded cutlets thoroughly in flour.
Transfer the flour-coated cutlet into the beaten egg and again, coat thoroughly.
Transfer the cutlet into the bread crumbs. Press the cutlet down into the breadcrumbs to coat completely. Repeat this series with the remaining cutlets.
In a heavy skillet over medium-high heat, warm the oil until it is just beginning to smoke.
Place a breaded cutlet gently in the hot oil. Cook until browned on one side. If your pan does not heat evenly, you may need to rotate the cutlet half way through cooking.