Pork Schnitzel & Potato Salad

Dice 750 g of red potatoes and transfer to a pot with 2 rosemary sprigs

Add a pinch of salt

Add 2 L of water to cover. Bring to a boil on high heat and simmer potatoes until fork-tender

Drain potatoes, transfer to a container and let cool down for 30m

Crack 6 eggs into a bowl

Season eggs with black pepper to taste

Add a pinch of salt

Pour ½ cup of milk and whisk

Season 2½ cups of breadcrumbs with a pinch of salt

Season breadcrumbs with black pepper to taste

Mix well

Add 1 ¼ cup of grated parmesan cheese

Use your hands to mix

Sprinkle black pepper and a pinch of salt on a cutting board

Place 6 slices of pork butt on top of the seasoned cutting board and season the top side with salt and black pepper to taste

Dip the pork butt in the egg mixture to coat all sides evenly

Dip the pork butt into the breadcrumbs and coat all sides evenly

Heat 1 L of vegetable oil. Deep fry the pork butt until golden brown on both sides

Remove the fried pork butt and transfer to a plate lined with paper towels

Season with fleur de sel to taste. The Pork Schnitzel is ready

Add black pepper to taste over the potato salad once its cooled down

Add 3 tbsp of dijon mustard

Add ​​½ cup of mayonnaise

Add ​​½ cup of sour cream

Add ⅓ cup of thinly sliced pickled cucumbers

Add ⅓ cup of diced pickled onions

Add 2 tbsp of finely chopped chives

Mix until potatoes are well dressed

Transfer potato salad to a serving plate

Arrange the Pork Schnitzel on top of the Potato Salad

Add a handful of arugula

Add a lemon wedge to each one of the plates

Drizzle a few drops of extra virgin olive oil, and it’s ready! Enjoy!