Method :

1. Prepare the potato salad: Boil potatoes until tender, about 20 minutes. Drain and let cool slightly.
2. In a large bowl, gently mash the warm potatoes. Add mayonnaise, vinegar, Dijon mustard, chopped onion, and parsley.
3. Stir to combine, being careful not to overmix. Season with salt and pepper to taste. Set aside.
4. Prepare the schnitzel: Place pork slices between two sheets of plastic wrap and pound thinly with a meat mallet.
5. Season both sides of the pork with salt and pepper.
6. Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
7. Dredge each pork cutlet first in flour, shaking off excess.
8. Dip into the beaten eggs, ensuring it’s fully coated.
9. Press into the panko breadcrumbs, coating evenly on both sides.
10. Heat vegetable oil in a large skillet over medium-high heat.
11. Carefully place schnitzel into the hot oil, working in batches if necessary to avoid overcrowding.
12. Fry for 2-3 minutes per side, until golden brown and crispy.
13. Remove schnitzel from skillet and place on a wire rack to drain excess oil.
14. Serve schnitzel immediately with the prepared potato salad.

Why We Love This Recipe ?