Pork Schnitzel with Red Skinned Potatoes (33-38 Minutes)

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This classic German-inspired dish combines tender and crispy pork schnitzel with perfectly roasted red-skinned potatoes. The golden-brown schnitzel boasts a deliciously seasoned coating, while the roasted potatoes offer a satisfying balance of creaminess and crispiness. What makes this dish truly special is that it’s not only irresistibly tasty but also surprisingly easy to put together. So let’s dive in!

Ingredients

Units Scale
  • 4 boneless pork chops, thinly pounded
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup breadcrumbs (preferably panko)
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 1/4 cup vegetable oil (for frying)
  • 1 pound red skinned potatoes, washed and diced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 425°F (220°C). While the oven is heating, start by preparing the pork schnitzel. Season the pork chops with salt and black pepper.
  2. In three separate shallow dishes, place the all-purpose flour, beaten eggs, and breadcrumbs mixed with paprika, garlic powder, onion powder, salt, and black pepper.
  3. Dip each pork chop into the flour, shaking off any excess, then dip into the beaten eggs, and finally coat with the seasoned breadcrumbs, pressing gently to adhere. Repeat the process for all pork chops.
  4. Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the breaded pork chops and cook for about 3-4 minutes per side until they are golden brown and cooked through. Transfer the schnitzels to a paper towel-lined plate to drain any excess oil.
  5. While the schnitzels are frying, prepare the roasted red-skinned potatoes. In a large mixing bowl, toss the diced potatoes with olive oil, dried thyme, dried rosemary, salt, and black pepper.
  6. Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for approximately 15-20 minutes or until the potatoes are tender and golden.
  7. Serve the crispy Pork Schnitzel alongside the aromatic Roasted Red Skinned Potatoes. Garnish the dish with fresh parsley for a burst of color and flavor.

Notes

For added flavor, marinate the pork chops in a mixture of buttermilk and your favorite herbs and spices for 1-2 hours before breading and frying. Feel free to customize the seasoning for the breadcrumbs and potatoes according to your taste preferences. Smoked paprika, cayenne pepper, or dried oregano can add a delightful twist. Use a meat thermometer to ensure the pork schnitzel reaches an internal temperature of 145°F (63°C) for perfectly cooked and juicy meat. Serve the schnitzel and potatoes with a side of tangy coleslaw or a fresh green salad to balance the richness of the dish.

Chef’s tip: To add a zesty touch, serve the schnitzel with a squeeze of lemon juice or a dollop of spicy mustard on the side.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

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