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Heat a large skillet over medium-high heat and add the butter and oil. Once the oil is hot and shimmering, carefully add the breaded pork chops to the pan. Fry each side for 3-4 minutes, or until the schnitzels are golden brown and crispy. Remove them from the pan and place them on a paper towel-lined plate to drain excess oil.
Instructions for German Potato Salad
Step 1: Cook the Potatoes
Place the potatoes in a large pot of salted water and bring to a boil. Cook until the potatoes are fork-tender, about 10-12 minutes. Drain the potatoes and let them cool slightly.
Step 2: Make the Dressing
While the potatoes are cooling, combine the vinegar, chicken broth, mustard, and chopped onion in a saucepan. Heat over medium heat, stirring occasionally, until the dressing is hot and the onion has softened, about 5 minutes. Add the vegetable oil, and season with salt and pepper to taste.
Step 3: Combine the Salad
Once the potatoes are cool enough to handle, slice them into bite-sized pieces and place them in a large bowl. Pour the warm dressing over the potatoes and toss gently to coat. The warm dressing will help the potatoes absorb the flavors.
Garnish with fresh parsley and serve warm or at room temperature.
Why This Recipe Has Stayed With Us
This German Pork Schnitzel with Potato Salad recipe is more than just a meal; it’s a part of our family’s history. My nana made this dish for holidays, special occasions, and Sunday dinners, and it became a family favorite that we all looked forward to. The simplicity of the ingredients and the love put into the cooking process is what makes this dish so special.
The schnitzel, with its crispy golden crust and tender interior, is the perfect contrast to the potato salad, which has a tangy bite from the vinegar and a rich, comforting flavor from the mustard and broth. It’s a meal that brings everyone to the table and sparks conversation, just as it did in my nana’s kitchen.
Tips for Making the Perfect German Pork Schnitzel and Potato Salad
- Tenderizing the Meat: Use a meat mallet to gently pound the pork chops until they are thin and even. This ensures that they cook quickly and remain tender.
- Don’t Skip the Mustard in the Potato Salad: Mustard adds a subtle sharpness that perfectly balances the richness of the potatoes and the tang of the vinegar.
- Serve Immediately: Schnitzels are best served hot and fresh, while the crust is still crispy. If you need to make them ahead of time, you can reheat them briefly in the oven to maintain the crispiness.
- Adjust the Dressing: The dressing for the potato salad is highly customizable. If you prefer a sweeter salad, you can add a little bit of sugar to the dressing.
Final Thoughts: A Recipe to Carry Forward
This German Pork Schnitzel with Potato Salad recipe, passed down from my nana, holds so much more than just great flavor. It carries with it the love, tradition, and comfort of family. Whether you’re making it for a special occasion or simply enjoying it as a weeknight dinner, it’s a dish that brings everyone to the table and creates memories that last a lifetime.
I’m proud to carry on my nana’s legacy in my own kitchen, and I hope you’ll consider making this dish part of your own family’s traditions. It’s a simple, flavorful meal that has been loved for generations—and I know it will continue to be for many more to come.
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