Pork Schnitzel with Cucumber Salad

• 600 g Water, for the potatoes (2½ cups)
• 200 g raw Small potatoes (7.1 oz raw)
• 2 g Salt (⅓ tsp)
• 150 g raw Pork loin cutlet (5.3 oz raw)
• 15 g All-purpose flour (2 tbsp)
• 50 g (1 large egg) Egg
• 25 g Dry breadcrumbs (0.9 oz)
• 0.5 g Black pepper (¼ tsp)
• 12 g Vegetable oil (¾ tbsp)
• 120 g raw Cucumber (4.2 oz raw)
• 30 g Nonfat Greek yogurt (2 tbsp)
• 10 g Apple cider vinegar (⅔ tbsp)
• 2 g Sugar (½ tsp)
• 3 g raw Fresh dill (⅓ cup chopped)
• 2 g raw (½ clove) Garlic
• 4 g raw Fresh parsley (1 tbsp chopped)
• 8 g Lemon juice (½ tbsp)

You'll need: Large frying pan, Medium pot, 3 shallow plates, Plastic wrap, Meat mallet or rolling pin, Paper towel.

Method

1. Boil the potatoes

   Halve the potatoes, put them in the pot with the water and half the salt, bring to a boil and cook for about 15 minutes, until a knife slides in easily. Drain and keep covered.

   Start in cold water so the potatoes cook evenly all the way through.

2. Make the cucumber salad

   Slice the cucumber very thin and toss with a pinch of salt. Squeeze out the water. Stir the yogurt, vinegar, sugar, chopped dill and minced garlic together and fold into the cucumber.

   Salt the cucumber first and squeeze it. Otherwise the dressing turns watery.

3. Pound and bread the pork

   Place the pork between sheets of plastic wrap and pound it to an even thickness of about 6 mm (¼ inch). Season with the rest of the salt and the pepper. Put the flour, beaten egg and breadcrumbs in 3 plates and coat the cutlet in flour, then egg, then crumbs, pressing lightly.

   Pound the center and the edges to the same thickness so it cooks evenly.

4. Shallow-fry the schnitzel

   Heat the oil in the large pan over medium-high heat until it shimmers. Fry the schnitzel for 2–3 minutes a side, swirling the pan, until deep golden and 63°C (145°F) in the middle. Drain on paper towel.

   Swirl the pan. Washing hot oil over the top is what puffs the crust off the meat.

5. Plate with lemon and parsley

   Toss the potatoes with the chopped parsley. Serve the schnitzel with the lemon juice squeezed over, the potatoes and the cucumber salad.

   Squeeze the lemon only when you are about to eat so the crust stays crisp.

Swaps

• Pork loin cutlet → Chicken breast cutletLeaner by about 30 kcal; cook to 74°C (165°F).
• Small potatoes → Cucumber and extra salad, no potatoesAbout 150 kcal fewer. Add a slice of rye bread if you need the carbs.