Herbed Pork Schnitzel with Warm German Potato Salad
German Schnitzel
Crispy pork schnitzel with warm mustard potato salad—balanced, hearty German comfort.
Nutrition (per serving)
This Herbed Pork Schnitzel with Warm German Potato Salad is one of those dishes I cook when friends come over and I want something comforting but balanced. The schnitzel gets a crisp, golden crust while the potato salad—tangy with mustard and vinegar—keeps the plate bright and satisfying.
I love how the textures and flavors play together: crunchy pork, tender potatoes, a little bacon for savoriness, and fresh parsley to lift it all. It’s classic German comfort food made approachable for a weeknight or a cozy weekend meal.
Ingredients
- Pork loin, trimmed and sliced into cutlets:1.5 lb
- Salt:1 tsp
- Black pepper:1/2 tsp
- All-purpose flour:1 cup
- Large eggs:2 pieces
- Milk:1/4 cup
- Panko breadcrumbs:1 1/2 cup
- Dried parsley:1 tbsp
- Vegetable oil (for frying):1/4 cup
- Unsalted butter:2 tbsp
- Baby potatoes:1.5 lb
- Bacon, sliced into small pieces:4 pieces
- Dijon mustard:2 tbsp
- Apple cider vinegar:2 tbsp
- Olive oil:2 tbsp
- Red onion, thinly sliced:1/4 cup
- Fresh parsley, chopped:1/4 cup
- Lemon wedges (optional):4 pieces
Instructions
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Bring a pot of salted water to a boil and cook the baby potatoes until tender, about 12–15 minutes. Drain and cut any large potatoes in half; keep warm.
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Season pork cutlets with 1 tsp salt and 1/2 tsp pepper. If cutlets are thick, gently pound to about 1/4 inch thickness between plastic wrap.
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Set up a dredging station: flour in one shallow bowl, beaten eggs mixed with milk in a second bowl, and panko mixed with dried parsley in a third bowl.
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Dredge each cutlet in flour, shake off excess, dip into the egg mixture, then press into the panko until well coated.
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Heat vegetable oil and 1 tbsp butter in a large skillet over medium-high heat. Fry cutlets in batches, 3–4 minutes per side, until golden brown and cooked through. Transfer to a wire rack or paper-towel-lined plate and keep warm.
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In a separate skillet, cook bacon over medium heat until crisp. Remove bacon pieces with a slotted spoon and reserve the fat in the pan.
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Add Dijon mustard, apple cider vinegar, and olive oil to the bacon fat, whisking to make a warm vinaigrette. Taste and adjust seasoning with a pinch of salt and pepper.
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Toss the warm potatoes and sliced red onion with the vinaigrette and the crisp bacon pieces. Stir in chopped parsley.
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Serve schnitzel alongside generous portions of warm potato salad and a lemon wedge. Scatter extra parsley over the schnitzel for color.
Tips & Notes
- Pound the pork evenly so each cutlet cooks quickly and stays tender.
- Keep cooked schnitzel warm on a rack in a 200°F oven while you finish the potato salad.
- If you prefer less fat, swap half the bacon for smoked turkey bacon or omit and add extra parsley for flavor.
- Make the potato salad up to 2 hours ahead and rewarm briefly—the flavors deepen when it rests.
