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Pork Schnitzel with Warm Cucumber Dill Salad and Mashed Potatoes

This pan-fried dish pairs pork loin cutlet, thin with potatoes, peeled and cubed, cucumber, thin sliced and fresh dill, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

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

37 g Protein
46 g Carbohydrates
35 g Fat
5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 95g pork loin cutlet, thin 230 kcal
  • 152g potatoes, peeled and cubed 117 kcal
  • 11g rapeseed oil 97 kcal
  • 16g breadcrumbs 63 kcal
  • 6g all-purpose flour 22 kcal
  • 32g egg 46 kcal
  • 76g cucumber, thin sliced 11 kcal
  • 8g butter 57 kcal
  • 5g white vinegar 1 kcal
  • 5g fresh dill, chopped 2 kcal
  • 1g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. potatoes
    Peel and cube the potatoes. Boil in salted water until very tender, 12-15 minutes; drain well.
  2. pork loin cutletpotatoessaltblack pepper
    While potatoes cook, place the pork cutlet between sheets of plastic wrap and pound to an even thinness. Season with salt and black pepper.
  3. pork loin cutletbreadcrumbsall-purpose flouregg
    Set up breading: put flour on a plate, beat the egg in a bowl, and place breadcrumbs on a plate. Dredge pork in flour, dip in egg, then coat with breadcrumbs.
  4. rapeseed oil
    Heat rapeseed oil in a skillet over medium-high heat. Fry schnitzel until deep golden and cooked through, 3-4 minutes per side. Rest on a plate.
  5. potatoesbuttersaltblack pepper
    Mash hot potatoes with butter until smooth; season with salt and pepper.
  6. cucumberwhite vinegarfresh dillsaltblack pepper
    In a bowl, toss sliced cucumber with white vinegar, dill, a pinch of salt, and a little black pepper. Warm the salad quickly in the still-hot skillet for 30-60 seconds (do not cook soft).
  7. potatoescucumberfresh dill
    Serve schnitzel with mashed potatoes and the warm cucumber dill salad.

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