nordic

Dill Pickle Pork Schnitzel with Warm Potato and Cucumber Salad

Name: Dill Pickle Pork Schnitzel with Warm Potato and Cucumber Salad
Yield: 1 serving
Cuisine: nordic
Ingredients: 105 g pork cutlet, boneless; 154 g potatoes, waxy, scrubbed; 22 g rye bread crumbs; 12 g all-purpose flour; 31 g egg, beaten; 12 g canola oil; 37 g dill pickles, chopped; 62 g cucumber, thinly sliced; 7 g Dijon mustard; 6 g apple cider vinegar; 1 g dried dill; 0.62 g salt and black pepper

This simmered dish pairs pork cutlet, boneless with dill pickles, chopped, cucumber, thinly sliced and dried dill. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

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Estimated macros per portion

40 g Protein

50 g Carbohydrates

31 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

105g pork cutlet, boneless 254 kcal
154g potatoes, waxy, scrubbed 119 kcal
22g rye bread crumbs 58 kcal
12g all-purpose flour 44 kcal
31g egg, beaten 44 kcal
12g canola oil 106 kcal
37g dill pickles, chopped 4 kcal
62g cucumber, thinly sliced 9 kcal
7g Dijon mustard 5 kcal
6g apple cider vinegar 1 kcal
0.62 tsp (1g) dried dill 0 kcal
1g salt and black pepper 0 kcal

Cooking instructions

pork cutletsalt and black pepper
Slice the pork cutlet in half horizontally if thick, then place between parchment and gently pound to 1/4-inch thickness. Season both sides with salt and black pepper.
pork cutletrye bread crumbsall-purpose floureggdried dill
Set up a breading station: flour in one bowl, beaten egg in a second bowl, and rye bread crumbs mixed with dried dill in a third bowl. Dredge pork in flour, dip in egg, then coat in rye crumbs, pressing to adhere.
potatoes
Cook potatoes in salted simmering water until just tender, 12-15 minutes. Drain and return to the warm pot to steam-dry 1 minute, then cut into bite-size pieces.
potatoescanola oilDijon mustardapple cider vinegar
Whisk together Dijon mustard, apple cider vinegar, and 1 teaspoon of the oil. Toss warm potatoes with the dressing.
canola oil
Heat remaining oil in a skillet over medium-high heat. Fry schnitzel 3-4 minutes per side until crisp and cooked through; rest 2 minutes.
potatoesdill picklescucumber
Fold chopped dill pickles into the warm potato salad and add sliced cucumber on the side. Serve schnitzel with the warm salad.