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Pork Schnitzel with Cucumber Dill Potato Salad Recipe


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     Pork Schnitzel with Cucumber Dill Potato Salad

Category   Entrees - Maindishes
Sub Category   None
Servings   2
Preptime   45 min

5 Yukon gold potatoes
1 Persian cucumbers
1 small bunch of dills (3 stems)
1/2 of a lemon
1 clove of garlic
2 pork chops (boneless)
5Tb sour cream
10 fl oz mayonnaise
1/2c white flour

Cut potatoes into 1/4 in thick rounds. Cut cucumbers into 1/4 in thick rounds. Pick dill fronds from stem and roughly chop fronds. Discard stems. Zest lemon for 1/2 tsp. Quarter remaining lemon. Finely chop garlic.
Place potatoes in a medium pot of salted water and cover with 2 inches of water. Bring to boil and cook under tender, 15-20 minutes. Drain in strainer and rinse under cold water. Set aside in fridge. Toss cucumber, garlic, lemon zest, mayo and 3Tb sour cream, dill, and lemon juice to taste, into a bowl. Season with pepper and salt. Place in fridge.
Place flour on a plate and season generously with salt and pepper. Place pork chops between two pieces of large plastic wrap. Pound with mallet into 1/3 inch thickness. Season pork chops with salt and pepper. Rub pork chops with 1Tb sour cream on both sides. Press into plate of flour. Rub again with 1Tb of sour cream and double dredge into flour.
Heat a thin coat of oil in large pan over medium high heat. Once oil is hot, add pork chops. Cook for 3-4 min until golden brown. Transfer to paper towel lined plate. Toss potatoes into mayo mixture gently. Season again with salt and pepper. Plate potatoes and pork chop. Serve with lemon wedges.

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