- Why did the breadcrumbs come off?
- This is actually the goal! With a good schnitzel, the coating is wavy and separates. However, if it falls off in pieces, the meat was too wet before breading, or the oil was not hot enough.
- What should I do if the meat curls up?
- Before frying, nick the edges of the meat (the membrane) in a few places with a sharp knife, so the fibres contracting under heat don't pull the slice together.
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Pork schnitzel with potato salad
The Wiener Schnitzel is not merely breaded meat, but an artistic play of steam and breadcrumbs. The essence of perfect coating is that the steam leaving the meat 'inflates' the breadcrumbs, so they separate from the slice and become wavy and crisp (this is called the 'soufflé effect'). Essential for this are the dry surface of the meat and frying in abundant fat, almost floating. The mayonnaise version of potato salad provides a creamy counterpoint to the crunchy texture.
Ingredients
4
slices
Pork loin or leg (boneless)
100
g
Plain flour (sifted)
2
whole
Eggs (Large)
150
g
Breadcrumbs (preferably homemade, coarse)
1
tsp
Salt
1
tsp
Freshly ground black pepper
300
ml
Sunflower oil or lard (for frying)
800
g
Potatoes (waxy variety)
1
whole
Red onion
150
g
Mayonnaise
1
tbsp
Dijon mustard
1
tbsp
Apple cider vinegar
1
bunch
Fresh parsley
Shopping List (0)
Equipment Needed
- Meat mallet (smooth surface so as not to destroy fibres)
- 3 deep plates for breading
- Large frying pan (preferably steel or cast iron)
- Large saucepan for potatoes
- Kitchen paper
Allergen Information
Cereals containing gluten
Eggs
Mustard
Instructions
1
✓
Wash the potatoes thoroughly and boil them in their skins in salted water. Cook until tender (approx. 20-25 minutes, test with a fork), then drain and let cool completely.
Tip: Boiling in their skins preserves the potato's flavour and starch content. Only peel when cooled, you'll get nicer slices.
2
✓
While the potatoes cool, prepare the meat. Lay the slices on a chopping board, cover with cling film, and pound until approx. 3-4 mm thin. Season both sides with salt and pepper.
Tip: Pounding loosens the muscle fibres (mechanical tenderising). The cling film protects the meat from tearing.
3
✓
Prepare the breading station: flour in one plate, lightly beaten eggs (with a pinch of salt) in another, and breadcrumbs in the third.
Tip: Do not beat the egg until frothy, just mix the yolk with the white so it adheres evenly.
4
✓
Coat the meat slices in flour, shake off the excess thoroughly. Then dip into the egg, and finally coat in the breadcrumbs. DO NOT press the crumbs on hard!
Tip: Shaking off is critical: if there is too much flour, the coating separates from the meat. Loosely applying the crumbs allows the coating to be airy (soufflé effect).
5
✓
Heat abundant oil (approx. 2 fingers deep) in a frying pan to medium-high heat. Test with a pinch of crumbs: if it sizzles and rises to the surface immediately, the oil is ready.
Tip: If the oil is too cold, the breadcrumbs will soak up grease. If too hot, it burns before the meat cooks.
6
✓
Fry the slices for 2-3 minutes per side until golden brown. Gently move the pan (circular motion) during frying so the oil washes over the top of the meat.
Tip: This movement helps the coating to blister. Only put in as much meat as fits comfortably, don't cool down the oil.
7
✓
Drain the fried meat and place on kitchen paper.
Tip: Do not stack the slices, as the steam will soften the coating.
8
✓
Peel and slice the cooled potatoes. Finely chop the red onion and parsley. Mix the mayonnaise, mustard, vinegar, salt and pepper in a bowl.
Tip: Due to the stability of the emulsion (mayonnaise+acid), it is important that the potato is not hot, otherwise the mayonnaise may split.
9
✓
Gently toss the potatoes with the dressing and the onion. Let stand in the fridge for 15 minutes.
Tip: During resting, the potato starch absorbs the dressing and the flavours meld (diffusion).
10
✓
Serve the fresh, crispy meat with the cold salad, garnished with a lemon wedge.
Tip: The acidity of the lemon helps counterbalance the fattiness of the frying, cleansing the taste buds.
Recipe FAQ
Ingredients
- 4 slices Pork loin or leg (boneless)
- 100 g Plain flour (sifted)
- 2 whole Eggs (Large)
- 150 g Breadcrumbs (preferably homemade, coarse)
- 1 tsp Salt
- 1 tsp Freshly ground black pepper
- 300 ml Sunflower oil or lard (for frying)
- 800 g Potatoes (waxy variety)
- 1 whole Red onion
- 150 g Mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp Apple cider vinegar
- 1 bunch Fresh parsley