Parmesan & Buttermilk Pork Schnitzels With Potato Salad

18
Ingredients

15m
Prep Time

30m
Cook Time

45m
Ready In

Recipe: #30118

August 09, 2018

Categories: Potatoes, Buttermilk,

recipe by:
ImPat

"From our daily newspaper The West Australian. Times are estimated and chilling time has not been included."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (547.5 g)
Calories 942.9
Total Fat - 52.4 g
Saturated Fat - 16.9 g
Cholesterol - 255.4 mg
Sodium - 2037.4 mg
Total Carbohydrate - 59.6 g
Dietary Fiber - 5.9 g
Sugars - 8.9 g
Protein - 59.1 g
Calcium - 252.9 mg
Iron - 5.6 mg
Vitamin C - 23.6 mg
Thiamin - 0.9 mg

Step 1

To make potato salad, place potatoes into a medium saucepan and cover with cold water and place over a high heat and bring to the boil and then reduce heat and simmer for 8 to 10 minutes or until just tender and then drain and rinse under cold water and set aside to cool.

Step 2

Place potatoes into a bowl and add onion, gherkins, dill and mayonnaise and season with salt and pepper and toss until well combined; cover and chill.

Step 3

Place pork steaks between sheets of baking paper and using a meat mallet pound until 1cm thick.

Step 4

Place flour onto a plate and season with salt and pepper.

Step 5

Lightly whisk butter milk and eggs in a shallow bowl.

Step 6

Combine breadcrumbs, parmesan and parsley in a shallow bowl.

Step 7

Dust each piece of pork with flour, dip into egg and evenly coat in breadcrumb mixture, pressing the crumb mixture into the pork and place on a tray and chill for 15 minutes.

Step 8

Heat 2 tablespoons oil and 20 grams butter in a large frying pan over medium heat and when butter has melted, and mixture is sizzling, add 2 schnitzels and cook for 4 to 5 minutes on each side or until golden and just cooked through and then transfer to a plate lined with paper towel and keep war and then repeat using remaining oil, butter and schnitzels.