Food Recipes Dinner Meat Dishes Pork Schnitzel with Warm Potato Salad 5.0 (1,291) 6 Reviews Wolfgang Puck of Los Angeles' Spago makes his schnitzel by deep-frying cutlets of Kurobuta pork, a deeply marbled heritage meat imported from Japan. At home, opt for boneless pork chops from the supermarket, pounding them tender. Pan-fry the schnitzel in a shallow pool of oil instead of deep-frying it. By Wolfgang Puck Wolfgang Puck Award-winning celebrity chef to the stars, Wolfgang Puck is world-famous for both his culinary excellence and business savvy. Over the course of five decades he has built a global empire that encompasses high-profile restaurants like Spago; an eponymous line of cookware, coffee, wine, and cookbooks; and event catering. Food & Wine's Editorial Guidelines Updated on December 23, 2022 Rate PRINT Share Total Time: 45 mins Yield: 4 servings Ingredients Potato Salad ½ cup white wine vinegar 1 ½ tablespoons sugar 1 teaspoon thyme leaves ¼ cup canola oil Kosher salt Freshly ground black pepper 1 pound small fingerling potatoes 3 garlic cloves Schnitzel 1 cup all-purpose flour 2 large eggs, beaten with 2 tablespoons water 2 cups panko breadcrumbs 4 (4-ounce) boneless pork chops, butterflied and pounded 1/3-inch thick or 8 (2-ounce) pork cutlets, lightly pounded Kosher salt Freshly ground black pepper Canola oil, for frying 1 cup flat-leaf parsley, patted thoroughly dry Directions Make the potato salad Diana Chistruga Ingredients. Diana Chistruga In a medium bowl, whisk the vinegar with the sugar, thyme, and 1/4 cup of the oil; season with salt and pepper. Diana Chistruga Put the potatoes and garlic in a pot and cover with water; season with salt and bring to a boil. Simmer over moderate heat until the potatoes are tender, 10 minutes. Diana Chistruga Drain and thinly slice the potatoes. Diana Chistruga Add to the dressing and toss. Discard the garlic. Make the schnitzel Diana Chistruga Put the flour, eggs, and panko in three separate shallow bowls. Season the pork with salt and pepper and dip in the flour. Diana Chistruga Dip the cutlets in the egg and then in the panko. Diana Chistruga Press to help the crumbs adhere. Diana Chistruga In a large skillet, heat 1/2 inch of oil until shimmering. Add the cutlets in a single layer and cook over high heat, turning once. Diana Chistruga Cook until golden and crispy, about 3 minutes. Drain on paper towels. Diana Chistruga Add the parsley to the skillet and cook, stirring, until crisp, about 30 seconds. Using a slotted spoon, transfer the parsley to a paper towel–lined plate and sprinkle with salt. Diana Chistruga Serve the pork with the potato salad. Garnish with the parsley. Suggested Pairing Vibrant, lemony Grüner Veltliner. Originally appeared: May 2010 Rate It Print