Recipes
Pork schnitzel and quebec-style potato salad
30
mins of preparation + 40
cooking time
4
servings
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 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
Preparations
- Using a small pan, bring jam ingredients to a boil and simmer over medium heat for 10 minutes.
- Cook potatoes in a pot for 15 minutes or until soft. Drain and fill pot with cold water to cool potatoes. Drain.
- Cut potatoes in 2 or in 4 and place in a large bowl. Add all salad ingredients, stir and set aside.
- 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.
- 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.
- 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.
- Serve schnitzels with potato salad and jam.
