Pork Schnitzel and Quebec-Style Potato Salad

Preparation
30 minutes
Baking
40 minutes
Portions
4
Ingredients

Cranberry jam :

  • 500 ml (2 cups) frozen cranberries
  • 15 ml (1 tbsp.) wine vinegar
  • 60 ml (1/4 cup) maple syrup
  • Ground salt and pepper

 

Potato Salad with bacon :

  • 900 g (2 lbs) baby potatoes
  • 2-3 strips duBreton bacon, cooked and chopped
  • 60 ml (1/4 cup) mayonnaise
  • 15 ml (1 tbsp.) Dijon mustard
  • 15 ml (1 tbsp.) wine vinegar
  • 15 ml (1 tbsp.) maple syrup
  • 30 ml (2 tbsps.) fresh parsley

 

Schnitzel :

  • 60 ml (1/4 cup) all-purpose unbleached flour
  • Ground salt and pepper
  • 2 eggs
  • 250 ml (1 cup) plain bread crumbs
  • 1 package duBreton pork cutlets
  • Approximately 125 ml (½ cup) canola oil for cooking
Preparation steps
  1. Using a small pan, bring jam ingredients to a boil and simmer over medium heat for 10 minutes.
  2. Cook potatoes in a pot for 15 minutes or until soft. Drain and fill pot with cold water to cool potatoes. Drain.
  3. Cut potatoes in 2 or in 4 and place in a large bowl. Add all salad ingredients, stir and set aside.
  4. On a plate mix flour with salt and pepper. In a deep dish, beat eggs with 15 ml (1 tbsp.) of cold water. On a separate plate mix breadcrumbs with salt and pepper.
  5. Coat a cutlet with flour and shake off excess. Dip into beaten eggs and coat with breadcrumbs. Place on a sheet and repeat with other cutlets.
  6. Using a large frying pan, heat half the oil over medium-high heat and cook cutlets 2 minutes each side or until well browned. Ideally, cook in 2 to 3 batches, wiping out frying pan using paper-towel between batches and add fresh oil. Add oil when needed.
  7. Serve schnitzels with potato salad and jam.