Pork Schnitzel with Potato Salad

Pork Schnitzel with Potato Salad is a beloved classic from German and Austrian cuisine, featuring thin, crispy breaded pork cutlets served alongside a tangy, creamy potato salad. The pork is tender inside, golden and crunchy outside, and paired with comforting potatoes infused with vinegar, mustard, and herbs — the combination is pure comfort and elegance in one plate.

This dish is known as “Schweineschnitzel mit Kartoffelsalat” in Germany and is often enjoyed in cozy homes, beer gardens, and festive gatherings. It’s hearty, simple, and full of flavor — a timeless dish that celebrates traditional European cooking at its best.

Why I Love This Recipe

I love this recipe because it’s beautifully balanced — crisp, creamy, tangy, and satisfying. The schnitzel’s delicate crunch contrasts perfectly with the smooth and flavorful potato salad. It’s the kind of meal that feels both comforting and refined, bringing a touch of European charm to your dinner table.

It’s also surprisingly easy to make, despite its restaurant-quality appearance. With just a few simple techniques — pounding, breading, and pan-frying — you can create something incredibly flavorful and elegant in under an hour.

Why It’s a Must-Try Dish

• Classic European Comfort Food: Authentic flavors from traditional German kitchens.
• Perfect Texture: Crispy pork cutlets + creamy, tangy potato salad.
• Customizable: Works with chicken, veal, or even tofu.
• Crowd-Pleasing: Great for family dinners, holidays, or casual get-togethers.
• Homemade Yet Elegant: Looks fancy, tastes incredible, and is easy to prepare.

Recipe Overview

• Preparation Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4 servings
• Calories: ~620 kcal per serving

Cuisine

German / Austrian

Course

Main Course / Dinner

Ingredients

For the Pork Schnitzel:

• 4 boneless pork chops (about 1 lb / 450 g total)
• Salt and pepper, to taste
• ½ cup all-purpose flour
• 2 large eggs
• 1 tbsp milk or water (for egg wash)
• 1½ cups breadcrumbs (plain or panko for extra crunch)
• ½ tsp paprika (optional, for flavor and color)
• ½ cup vegetable oil or clarified butter, for frying
• Lemon wedges, for serving

For the German-Style Potato Salad:

• 1½ lbs (700 g) baby potatoes or Yukon Gold potatoes
• 3 tbsp white wine vinegar or apple cider vinegar
• 2 tbsp Dijon mustard
• 1 small red onion, finely chopped
• 3 tbsp olive oil
• 2 tbsp chopped parsley
• 1 tsp sugar (optional, for balance)
• Salt and black pepper, to taste
• (Optional: 2–3 tbsp mayonnaise or sour cream for creamy version)

Simple Cooking Directions

1. Boil and dress the potatoes for the salad.
2. Pound and bread the pork cutlets.
3. Pan-fry until golden and crispy.
4. Serve the schnitzel hot with tangy potato salad and lemon wedges.

Step-by-Step Recipe Preparation

Step 1: Prepare the Potato Salad

1. Wash and boil the potatoes in salted water for 10–12 minutes, until tender.
2. Drain and let cool slightly, then peel and slice.
3. In a bowl, whisk together vinegar, mustard, olive oil, chopped onion, parsley, salt, and pepper.
4. Toss the warm potato slices gently in the dressing so they absorb the flavors.
5. Set aside to rest for 15–20 minutes (the flavor improves as it sits).

Optional: Stir in mayonnaise or sour cream if you prefer a creamy-style salad.

Step 2: Prepare the Pork Schnitzel

1. Place each pork chop between two sheets of plastic wrap or parchment paper.
2. Pound gently with a meat mallet until about ¼-inch (6 mm) thick.
3. Season both sides with salt and pepper.

Step 3: Set Up the Breading Station

1. In one shallow plate, add flour.
2. In a second plate, beat eggs with milk.
3. In a third plate, mix breadcrumbs and paprika.

Step 4: Bread the Pork

1. Dredge each pork cutlet first in flour (shake off excess).
2. Dip into the egg mixture, coating completely.
3. Press into breadcrumbs, ensuring an even layer all over.
4. Set aside on a wire rack or plate.

Step 5: Fry the Schnitzel

1. Heat oil (or clarified butter) in a large skillet over medium-high heat.
2. Once hot, fry each schnitzel for 2–3 minutes per side, until golden brown.
3. Transfer to a paper towel–lined plate to drain excess oil.

Step 6: Serve

Serve hot schnitzels immediately with the prepared potato salad and lemon wedges for squeezing over the crispy crust.

How to Serve

• Plate each schnitzel alongside a portion of warm potato salad.
• Garnish with fresh parsley and lemon wedges.
• Serve with a light side such as cucumber salad, coleslaw, or sautéed green beans.
• For authenticity, pair with a cold German beer or sparkling water with lemon.

Additional Recipe Tips

• Use thin pork cutlets for even cooking and crisp texture.
• The oil should be hot enough to sizzle when the schnitzel hits the pan but not smoke.
• Avoid pressing the schnitzel while frying — this keeps the coating airy and crisp.
• Let potato salad rest before serving for best flavor absorption.
• Add a teaspoon of whole-grain mustard for an extra tangy salad flavor.

Recipe Variations

1. Chicken Schnitzel: Use chicken breasts instead of pork.
2. Veal Schnitzel (Wiener Schnitzel): The Austrian classic version using veal.
3. Parmesan Schnitzel: Add grated Parmesan to breadcrumbs for an Italian twist.
4. Crispy Air Fryer Schnitzel: Lightly spray with oil and air-fry at 200°C (400°F) for 10–12 minutes.
5. Herbed Potato Salad: Mix in dill, chives, or green onions for freshness.

Freezing and Storage

To Store:

• Store leftover schnitzel in an airtight container in the refrigerator for up to 3 days.
• Potato salad can be refrigerated separately for 2 days (best served fresh).

To Reheat:

• Reheat schnitzel in the oven at 180°C (350°F) for 10 minutes to restore crispness.
• Avoid microwaving — it softens the coating.

To Freeze:

• Freeze uncooked breaded schnitzels between parchment sheets for up to 2 months.
• Cook directly from frozen, adding 2–3 extra minutes per side.

Special Equipment Needed

• Meat mallet or rolling pin (for pounding)
• Large skillet or frying pan
• Mixing bowls
• Tongs or spatula
• Paper towels or wire rack

Conclusion

Pork Schnitzel with Potato Salad is the ultimate blend of comfort and sophistication — a dish that’s golden, crisp, tangy, and deeply satisfying. The crunch of the schnitzel and the creamy tang of the potatoes make every bite irresistible.

Whether you’re hosting friends, preparing a family meal, or just craving something hearty, this traditional German favorite delivers flavor, texture, and comfort in every forkful.

It’s one of those dishes that make you feel like you’re dining in a cozy European café — simple, soulful, and absolutely unforgettable.

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Pork Schnitzel with Potato Salad

Author: Anna Williams Cuisine: European Courses: Dinner

Difficulty: Beginner Prep Time 20 mins Cook Time 25 mins Total Time 45 mins

Servings: 4 Calories: 620 kcal per serving

Description

Pork Schnitzel with Potato Salad is a beloved classic from German and Austrian cuisine, featuring thin, crispy breaded pork cutlets served alongside a tangy, creamy potato salad. The pork is tender inside, golden and crunchy outside, and paired with comforting potatoes infused with vinegar, mustard, and herbs — the combination is pure comfort and elegance in one plate.

Ingredients

Scale

1/2x 1x 2x 3x

For the Pork Schnitzel:

• 4 boneless pork chops (about 1 lb / 450 g total)
• Salt and pepper, to taste
• ½ cup all-purpose flour
• 2 large eggs
• 1 tbsp milk or water (for egg wash)
• 1 cups ½ breadcrumbs (plain or panko for extra crunch)
• ½ tsp paprika (optional, for flavor and color)
• ½ cup vegetable oil or clarified butter, for frying
• Lemon wedges, for serving

For the German-Style Potato Salad:

• 1 lbs ½ (700 g)
• 3 tbsp white wine vinegar or apple cider vinegar
• 2 tbsp Dijon mustard
• 1 small red onion, finely chopped
• 3 tbsp olive oil
• 2 tbsp chopped parsley
• 1 tsp sugar (optional, for balance)
• Salt and black pepper, to taste
• (Optional: 2–3 tbsp mayonnaise or sour cream for creamy version)

Instructions

1. Step 1: Prepare the Potato Salad : Wash and boil the potatoes in salted water for 10–12 minutes, until tender. Drain and let cool slightly, then peel and slice. In a bowl, whisk together vinegar, mustard, olive oil, chopped onion, parsley, salt, and pepper. Toss the warm potato slices gently in the dressing so they absorb the flavors. Set aside to rest for 15–20 minutes (the flavor improves as it sits). Optional: Stir in mayonnaise or sour cream if you prefer a creamy-style salad.
2. Step 2: Prepare the Pork Schnitzel : Place each pork chop between two sheets of plastic wrap or parchment paper. Pound gently with a meat mallet until about ¼-inch (6 mm) thick. Season both sides with salt and pepper.
3. Step 3: Set Up the Breading Station : In one shallow plate, add flour. In a second plate, beat eggs with milk. In a third plate, mix breadcrumbs and paprika.
4. Step 4: Bread the Pork : Dredge each pork cutlet first in flour (shake off excess). Dip into the egg mixture, coating completely. Press into breadcrumbs, ensuring an even layer all over. Set aside on a wire rack or plate.
5. Step 5: Fry the Schnitzel : Heat oil (or clarified butter) in a large skillet over medium-high heat. Once hot, fry each schnitzel for 2–3 minutes per side, until golden brown. Transfer to a paper towel–lined plate to drain excess oil.
6. Step 6: Serve : Serve hot schnitzels immediately with the prepared potato salad and lemon wedges for squeezing over the crispy crust.

Keywords: Pork Schnitzel with Potato Salad