Target: 6 × 4 inches · landscape

Pork Schnitzel with Mashed Potatoes and Green Beans

55 min · 4 servings

Ingredients

□ 4 boneless pork loin cutlets (about 1 1/2 lb total)

□ 1 1/2 lb Yukon Gold potatoes, peeled and cut into 1-inch pieces

□ 12 oz fresh green beans, trimmed

□ 1/2 cup all-purpose flour

□ 2 large eggs

□ 1 1/2 cups plain dry breadcrumbs

□ Kosher salt and freshly ground black pepper

□ 1/2 cup neutral oil, for shallow frying

□ 6 tbsp unsalted butter, divided

□ 1 lemon

□ 1/2 cup low-sodium chicken broth

1. Simmer salted potatoes 15–18 minutes. Pound pork to 1/4 inch and season both sides.

2. Dredge pork in flour, egg, and crumbs. Boil beans 3–4 minutes until crisp-tender; drain.

3. Dry and mash potatoes with 4 tbsp butter. Fry pork 2–3 minutes per side to 145 F; rest 3 minutes.

4. Reduce broth in skillet; whisk in 2 tbsp butter and lemon. Warm beans; serve sauce beside crisp pork.

Cook’s note: Keep the lemon-butter sauce off the crust until serving.