Nyesha’s Pork Schnitzel and Potato Salad

Make the schnitzel: Heat 2 inches of Grapeseed Oil (as needed) in a large cast iron skillet. For added flavor, add the excess fat cap from your chop to melt in the oil.

Place the Pork Chops (2) between two pieces of plastic wrap and use a meat mallet, rolling pin, or heavy bottom pan to pound out the pork chop to about ¼ inch thickness.

In a mixing bowl, whisk together the All-Purpose Flour (1 cup), Kosher Salt (1 tsp), Smoked Paprika (2 tsp), and Freshly Ground Black Pepper (1/2 tsp).

In a separate mixing bowl, whisk together the Large Eggs (3), Whole Milk (1 cup), and seasoned lightly with salt.

In a third bowl, add Panko Breadcrumbs (1 cup), Kosher Salt (1 tsp), and Freshly Ground Black Pepper (1/2 tsp).

Dredge the pork in the Aflour, shaking off the excess. Then place the cutlet in the egg to coat completely, letting the excess drip off. Finally dredge in the panko, pressing down to make sure the entire cutlet is coated in the breadcrumbs.

Carefully place the breaded chops into the oil and cook until golden brown and crispy on one side. Gently flip the cutlets and add the Fresh Thyme (3 sprigs) and Fresh Rosemary (1 sprig) to the pan. Continue cooking until the pork is cooked through and the crust is golden brown.

If the pork gets too dark but isn’t fully cooked, transfer to a sheet tray with resting rack and cook in the oven at 350 degrees.

Remove the cutlets to a wire rack to rest while you make the potato salad.

For the potato salad: In a small pot, add Fingerling Potato (1 cup), water, and salt. Bring to a boil and cook until fork tender. Strain and set aside to cool.

In a large mixing bowl, whisk together the Olive Oil (2 Tbsp), Lemon Juice (2 tsp), Dijon Mustard (1 Tbsp), Fresh Dill (1 Tbsp), and Kosher Salt (to taste). Add the potatoes and toss to coat completely.

Plate the potato salad and pork cutlet. Garnish with the fried thyme and rosemary from the skillet and serve with a wedge of Lemons (to taste).