Pork Schnitzel With Roast Potato And Cucumber Salad
Pork Schnitzel With Roast Potato And Cucumber Salad
Crispy pork schnitzel doesn’t need to be fried in loads of oil, splattering all over your stove, to be traditional or delicious. This air-fried version bakes up super crisp and quick, making it ideal for a weeknight dinner. Traditionally, it’s served with buttered potatoes and cucumbers in yogurt. I streamlined the process here, roasting the potatoes, then tossing them with the cucumbers and yogurt while warm so they soak up the dressing and become a creamy, warm potato salad.
Ingrediënten
- ¾ pound fingerling potatoes
- 1 tablespoon vegetable oil
- Kosher salt and freshly ground black pepper
- 1 cup all-purpose flour
- 3 large eggs lightly beaten
- 1 cup panko breadcrumbs
- 2 boneless top pork loin chops 5 ounces each, halved horizontally into 4 thinner cutlets
- Cooking spray
- ¼ cup plain Greek yogurt
- 1 tablespoon finely chopped fresh dill plus more for garnish
- 1 small or ½ medium cucumber peeled, seeded, and thinly sliced
- 1 garlic clove minced
Instructies
- In a large bowl, toss the potatoes with the oil and season with salt and pepper.
- Transfer the potatoes to the air fryer and cook at 375°F until the potatoes are tender, 15 to 20 minutes, shaking the basket halfway through.
- Transfer the potatoes to a cutting board and let cool enough to handle.
- Place the flour, eggs, and breadcrumbs in three separate shallow bowls.
- Dredge the cutlets in the flour, then the egg, then the breadcrumbs and season with salt and pepper.
- Spray the breaded cutlets liberally with cooking spray.
- Transfer 2 cutlets to the air fryer and cook at 375°F until the breading is golden brown, about 8 minutes.
- Transfer to a plate and repeat with the remaining cutlets.
- Slice the potatoes into thick coins, then toss in a bowl with the yogurt, dill, cucumber, and garlic and season with salt and pepper.
- Divide the salad between the plates and serve with the warm schnitzel topped with more dill.
Notes / Tips / Wine Advice:
Switch It Up:
You can subsitute four 2½-ounce chicken or veal cutlets for the pork here, and cook as directed.
