Crispy Breaded Pork Schnitzel with Fries and Salad

Instructions

Step 1: Place the pork cutlets between sheets of plastic wrap and pound them to about 1/4-inch thickness.

Step 2: Season both sides of the pork with salt, black pepper, garlic powder, and paprika.

Step 3: Place the flour in one shallow bowl.

Step 4: In a second bowl, whisk together the eggs and milk.

Step 5: In a third bowl, combine the breadcrumbs, panko breadcrumbs, and chopped parsley.

Step 6: Dredge each pork cutlet in flour, then dip into the egg mixture, and finally coat thoroughly in the breadcrumb mixture.

Step 7: Refrigerate the breaded cutlets for 15 minutes to help the coating adhere.

Step 8: Prepare the fries by tossing the potatoes with vegetable oil, salt, and black pepper. Bake at 425°F (220°C) for 25–30 minutes, turning halfway through, until golden and crispy.

Step 9: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.

Step 10: Fry the schnitzels for 3–4 minutes per side until deep golden brown and cooked through.

Step 11: Transfer the schnitzels to a wire rack or paper towel-lined plate to drain excess oil.

Step 12: In a large bowl, combine the lettuce, cucumber, tomatoes, and red onion.

Step 13: Whisk together the olive oil, lemon juice, salt, and black pepper, then toss with the salad.

Step 14: Arrange the schnitzels on serving plates alongside the fries and fresh salad.

Step 15: Garnish the schnitzels with chopped parsley and serve with mayonnaise and ketchup for dipping.

Storage and Reheating Tips

Store leftover schnitzel, fries, and salad separately in airtight containers in the refrigerator for up to 3 days.

Reheat the schnitzel in a 375°F (190°C) oven or air fryer for 5–8 minutes to restore its crispy coating.

Fries are best reheated in an oven or air fryer until crisp.

Store salad undressed whenever possible and dress just before serving.

Freezing is best for the cooked schnitzel only; freeze for up to 2 months and thaw overnight in the refrigerator before reheating.