Although the origins of schnitzel are hotly contested, everybody can agree that it’s crazy delicious. This recipe is a classic schweineschnitzel, a pork cutlet with a thin crisp shell. I paired it with a traditional Bavarian potato salad recipe for some legit Oktoberfest vibes.
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Pork Schnitzel
Pork Tenderloin – 600g -700g
Ap flour to coat
2 large eggs
200g plain breadcrumb
Salt, pepper, garlic powder
Lard for frying (clarified butter or olive oil also work)
Bavarian (Swabian) Potato Salad
600g yukon gold or yellow potato
1 small yellow Onion
100g beef broth
25g white vinegar
Pinch of sugar
Squeeze of yellow mustard
Gherkins to taste
Dill, chives
20g olive oil
00:00 – Schweineschnitzel
00:18 – Making Schnitzel
04:23 – Bavarian Potato Salad
06:30 – Finishing The Salad
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2 Comments
I like that and will try it! Always well done my friend.
looks delicious, keen to make it