Dinner · German
Pork schnitzel with cucumber salad
Thin breaded pork cutlets pan-fried until crisp, with dill cucumber salad and boiled potatoes.
- Serves
- 2
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 plates- 300 g pork loin chops, boneless
- 20 g all-purpose flour
- 1 large egg
- 50 g dry breadcrumbs, plain
- 2 tbsp sunflower oil
- 300 g new potatoes
- 250 g cucumber, thinly sliced
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- 5 g fresh dill, chopped
- 1 lemon, cut into wedges
- 1/2 tsp salt
Method
Boil the potatoes for 18 to 20 minutes, until tender.
Toss the cucumber with the vinegar, sugar, dill and a pinch of the salt and leave to stand.
Pound the pork between sheets of baking paper to 5 mm thick and season with the rest of the salt.
Dip each cutlet in flour, then beaten egg, then breadcrumbs.
Fry in the oil over medium-high heat for 2 to 3 minutes per side, until deep golden. Serve with the potatoes, cucumber salad and lemon.