Pork Schnitzel with Mashed Potatoes and Green Beans

Thin, golden pork schnitzel sits beside buttery mashed potatoes and crisp green beans, with a quick lemon-butter skillet sauce for the vegetables and potatoes.

55 min

4 servings

Golden pork schnitzel sits beside mashed potatoes and green beans with lemon-butter sauce on the vegetables.

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

Equipment

Two saucepans · Large skillet · Meat mallet · Three shallow dishes · Potato masher · Instant-read thermometer · Wire rack

Protect the crust

Rest schnitzel on a rack and keep sauce alongside it so the crumb coating stays crisp.

Sauce placement

Spoon the lemon-butter sauce over the potatoes and beans, leaving the cutlet uncovered.

Start the sides

01. Cover salted potatoes with cold water, then simmer 15–18 minutes until a knife slips through easily.

02. Meanwhile, pound pork evenly to 1/4 inch and season both sides; an even thickness keeps the crust from overbrowning before the center cooks.

Bread and blanch

03. Coat pork in flour, beaten egg, then breadcrumbs; press lightly so the crumb layer stays loose.

04. Boil fresh beans in salted water for 3–4 minutes until bright and crisp-tender. Drain uncovered to keep their snap.

Mash and fry

05. Drain and briefly dry potatoes in their warm pan, then mash with 4 tbsp butter and season; cover to keep warm.

06. Fry cutlets in shimmering oil, 2–3 minutes per side, to a golden crust and 145 F center. Rest on a rack for 3 minutes.

Finish the sauce

07. Discard frying oil and burnt crumbs. Reduce broth by half with the browned bits, then turn off heat and swirl in 2 tbsp butter and 1 tbsp lemon juice.

08. Warm beans in the sauce and plate with mash and schnitzel. Spoon sauce by the pork, not across its crust; serve with lemon wedges.