PORK HOLSTEIN SCHNITZEL WITH AUSTRIAN POTATO SALAD AND PICKLED CUCUMBERS

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Pork Holstein Schnitzel with Austrian Potato Salad and Pickled Cucumbers image

Provided by Anne Burrell

Categories     main-dish

Time 1h30m

Yield 2 servings

Number Of Ingredients 29

2 boneless pork chops, 1 inch thick
Kosher salt
1 cup all-purpose flour
3 large eggs
1 cup panko breadcrumbs
Vegetable oil, for frying
3 tablespoons extra-virgin olive oil
2 anchovies
2 cloves garlic, finely chopped
2 tablespoons capers
4 tablespoons unsalted butter, cut into tablespoon pieces
2 tablespoons chicken stock
1/2 cup fresh parsley leaves, chopped
1/4 cup apple cider vinegar
1/4 cup chicken stock
1/4 cup extra-virgin olive oil
1 tablespoon whole-grain mustard
1 clove garlic, finely chopped
1/2 red onion, diced
Kosher salt
5 Yukon gold potatoes, peeled and sliced 1/2 inch thick
1/2 small bunch chives, thinly sliced
1/4 cup white wine vinegar
2 teaspoons kosher salt
1 teaspoon sugar
Pinch crushed red pepper
4 sprigs dill, stems removed and leaves chopped
1 clove garlic, finely chopped
1 English cucumber, peeled and thinly sliced on a mandoline

Steps:

  • For the pork Holstein schnitzel: Trim any excess fat from the pork chops. Butterfly the chops and then pound to 1/4-inch thickness using a meat mallet. Season with salt.
  • Set up a dredging station with three shallow dishes. Place the flour in the first, one of the eggs whisked with a splash of water in the second and the panko in the third. Dip the pork into the flour first, dusting off any excess. Dip the pork into the egg next, and finally the panko, making sure to press the panko into the pork firmly to ensure it's nicely packed on.
  • Heat a large saute pan over medium-high heat with vegetable oil that covers the bottom of the pan by about 1/2 inch. Heat until the oil shimmers, then add the breaded pork and fry until nicely golden brown on the underside, 2 to 3 minutes. Flip the pork and fry for another 2 to 3 minutes. Remove the pork to a paper towel-lined plate to blot any excess oil and season with salt. Transfer the pork to a sheet tray lined with a rack to rest.
  • Drain the frying oil from the pan and add 1 tablespoon of the olive oil. Add the anchovies and stir until they're broken up. Add the garlic and capers and cook for 1 to 2 minutes. Add 2 pats of the butter and the chicken stock and swirl the pan until the butter melts and the sauce starts to come together and lightly thicken. Add the remaining butter and swirl until melted. Remove from the heat and toss in the parsley.
  • Heat a small nonstick pan with the remaining 2 tablespoons olive oil over medium-high heat. Crack the remaining 2 eggs into the pan and cook until the whites begin to set. Add 1 teaspoon of water and cover. Cook until the whites are set but the yolks are still runny, about 2 minutes.
  • For the Austrian potato salad: To a large bowl, whisk together the apple cider vinegar, chicken stock, olive oil, whole-grain mustard, garlic, red onion and salt to taste. Set aside.
  • Place the potatoes into a pot of cold water and generously season with salt. Turn on the heat and bring to a boil. Cook the potatoes until fork tender, about 15 minutes. Drain, then immediately toss into the vinaigrette. Gently stir until the potatoes are fully coated in the vinaigrette. Allow to sit for a few minutes, then toss with the chives right before serving.
  • For the pickled cucumbers: Mix together the white wine vinegar, salt, sugar, crushed red pepper, dill, garlic and 1/4 cup water in a large bowl. Add the cucumbers and toss to combine. Set aside for at least 30 minutes to pickle.
  • To serve, plate the pork schnitzel and top each piece of pork with a fried egg, then spoon the anchovy caper sauce over the top. Serve alongside the warm potato salad and pickled cucumbers.

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