Prep Time: 20 minutes
Cooking Time: +- 40 minutes
Serves: 4
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Pork neck schnitzels with German potato saladFor me, there is nothing more comforting than a succulent piece of meat lovingly crumbed and deep fried to golden deliciousness. Ahh..the schnitzel, a popular weeknight meal in our household often smothered in cheese sauce with a side of steamed vegetables. I almost always do chicken but I enjoy using pork neck steaks too.  I visited Joostenberg’s butchery recently and came back with the most amazing pork including beautiful, well marbled pork neck steaks that were begging to be coated in a crumb mixture with Parmesan, lemon and thyme. Pork necks are ideal for tender schnitzels.  I decided to serve these mouthwatering schnitzels with a rustic German potato salad , some steamed broccoli and lots of lemon wedges. So good washed down with a glass or two of cider- just saying. Not everyone enjoys traditional German potato salad (hubby is one of them) , although I personally admire the simplicity of it – humble cooking with lots of flavour, oh and because there’s bacon involved. However, feel free to serve these pork neck schnitzels with whatever your heart desires 🙂

pork neck schnitzel and german potato saladpork neck schnitzel and german potato saladPork Neck Schnitzels with German Potato Salad

Ingredients
Schnitzels

4 pork neck steaks
Freshly ground salt and pepper to taste
125 ml seasoned flour
2 eggs, beaten
375 ml dried coarse breadcrumbs
125 ml finely grated Parmesan
3 spring of fresh thyme, chopped
zest of  1 lemon
Cooking oil for shallow frying

Potato salad
4 large potatoes, boiled in their skins on until tender
125 g streaky bacon, diced and pan fried until crispy
30 ml butter
30 ml olive oil
Half a red onion, thinly sliced
1 fat garlic clove, crushed
60 ml apple cider vinegar
60 ml water
15 ml Dijon mustard
15 ml wholegrain mustard
10 ml honey
100 g fine green beans, trimmed and cut into 5 cm pieces
handful of fresh parsley, finely chopped

Method:
Place the pork steaks in-between 2 pieces of wax paper and flatten to +- 3 cm thick by bashing them using a roiling pin or empty bottle. Season the meat lightly with salt and pepper.
Coat the meat in seasoned flour.
Combine the breadcrumbs, Parmesan, thyme and zest. Season to taste.
Dip the flour coated pork in the egg followed by a generous coating of crumb mixture. Allow to stand at room temperature for 15 minutes before frying. ( Tip: At this stage, the crumbed pork can be stored in the fridge until ready to cook.)
Preheat the oven to 180 Degrees Celsius.
Heat a large frying ( I used AMC Cookware’s 24 cm Chef’s pan) filled 4 cm deep with cooking oil.
Fry the crumbed pork in batches over moderate heat for  +- 4 minutes per side or until golden brown. When all the schnitzels are fried off, place onto a lightly greased baking tray and bake for a further 8 – 12 minutes depending in the thickness. This method allows for even cooking and ensures everybody gets a piping hot schnitzel!
For the potato salad:
In a small heavy based pot ( I used AMC Cookware’s 16 cm gourmet high) heat the butter and oil and saute the onions and garlic until fragrant and translucent. Add the vinegar, water, mustard and honey. Bring to a gentle simmer. Add the beans and simmer until tender. Don’t worry if the beans start looking not so green – the acidity basically pickles them.
Cut the hot boiled potatoes into bite size pieces and in a large bowl, gently combine with the vinegary onion & bean mixture, crispy bacon and parsley. Season to taste with salt and lots of pepper.
Serve your tender pork schnitzels with German potato salad and al dente steamed broccoli. YUM!
German Potato saladpork neck schnitzels with German potato salad

Some behind the scene pics…

crumbingcrumbed porkCooking with AMC Cookware

About The Author

Food consultant, recipe developer and stylist.

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