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 bacon strips, 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

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.