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Bavarian Style Pork Schnitzel with Warm Potato Cucumber Salad

This pan-fried dish pairs pork cutlet, boneless with cucumber, thinly sliced, breadcrumbs, plain and all-purpose flour. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Medium
Balanced High satiety
300 kcal 2000 kcal
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Estimated macros per portion

39 g Protein
54 g Carbohydrates
29 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 100g pork cutlet, boneless 242 kcal
  • 22g breadcrumbs, plain 87 kcal
  • 9g all-purpose flour 33 kcal
  • 31g egg 44 kcal
  • 11g neutral oil (canola) 97 kcal
  • 144g potatoes, waxy, cooked and sliced 111 kcal
  • 50g cucumber, thinly sliced 8 kcal
  • 19g red onion, thinly sliced 8 kcal
  • 38g vegetable broth, low sodium 2 kcal
  • 8g apple cider vinegar 1 kcal
  • 6g mustard, mild 4 kcal
  • 25g lemon wedges 8 kcal

Cooking instructions

  1. pork cutlet
    Place pork cutlet between sheets of plastic wrap and pound to about 1/4 inch thickness. Season both sides with salt and black pepper.
  2. pork cutletbreadcrumbsall-purpose flouregg
    Set up breading station: flour in one bowl, beaten egg in another, and breadcrumbs in a third. Dredge cutlet in flour, dip in egg, then coat in breadcrumbs, pressing to adhere.
  3. neutral oil (canola)
    Heat oil in a skillet over medium-high heat. Fry schnitzel 2 to 3 minutes per side until deep golden and cooked through. Drain briefly on paper towels.
  4. potatoescucumberred onion
    Meanwhile, combine warm cooked potatoes, cucumber slices, and red onion in a bowl.
  5. potatoesvegetable brothapple cider vinegarmustard
    Whisk vegetable broth with vinegar and mustard; pour over the warm potatoes. Toss gently and let stand 5 minutes. Fold in chopped parsley and adjust salt and pepper.
  6. potatoescucumberlemon wedges
    Serve schnitzel with lemon wedges alongside the warm potato cucumber salad.

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