German Schnitzel with Lemon and Warm Potato Salad

1. 1

   Boil the potatoes in salted water until tender, about 15 minutes, then drain and let cool slightly.

2. 2

   While potatoes are cooking, set up a breading station with flour, beaten eggs, and breadcrumbs.

3. 3

   Season pork schnitzels with salt and pepper, then coat them in flour, dip in eggs, and finally coat with breadcrumbs.

4. 4

   Heat olive oil in a large skillet over medium-high heat and fry schnitzels until golden brown, about 4-5 minutes per side.

5. 5

   Slice the cooked potatoes and toss them with parsley, juice of one lemon, and a drizzle of olive oil.

6. 6

   Serve the schnitzels hot with the warm potato salad on the side, garnished with lemon slices.

Per serving