Schnitzel and German potato salad

This is another Austrian contribution from Nat and Shannon.

INGREDIENTS

Schnitzel 1 lb. pork cutlets ½ cup flour 2 eggs, beaten 1 ¼ cup bread crumbs vegetable oil enough for ½ inch frying depth in your pan lemon wedges

German potato salad 1 medium onion, chopped bacon fat ½ teaspoon sugar 1 tablespoon cider vinegar 1 cup broth 2 lbs. red potatoes, chopped or sliced 8 strips of bacon parsley, chopped, to taste salt, to taste

DIRECTIONS

For schitzel: Pound medium to thin pork boneless pork chops until very thin.  Dredge in flour, then egg/water mix, then bread crumbs.  Fry in hot oil until golden brown, turning once, about 1½ minutes per side.  Drain on paper towel.

Serve with lemon wedges.

For potato salad:  Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, chop, and set aside. Reserve bacon fat. 

Sauté onion in in reserved bacon fat over medium heat. Add sugar, vinegar, and broth, and simmer.  Combine with potatoes and bacon, and toss with parsley and salt.

Serve warm with schnitzel.