Schnitzel withMushroon Sauce and German Potato salad

Schnitzel Menü  with potato salad and mushroom sauce

Potato salad ingredients

24 petite Yukion gold potatoes

1/2 lb. thick cut bacon

3/4 C. finely diced red or white onion

1/3 C. white vinegar

1/4 C. sugar

1 T. Dijon mustard

1 tsp. salt

2 T. minced chives or green onions for garnish

For schnitzel

4 boneless pork steaks or chops

S&P divided

1/2 C. AP flour combined with 1 tsp. salt

2 large eggs, lightly beaten

3/4 C. plain or panko bread crumbs

5 T butter, divided

For the mushroom sauce

1 C. diced onions

1 lb. thinly sliced mushrooms

1/2 C. beef broth

1/2 C. white wine

1/2 C. heavy cream or half and half

2 T. finely chopped parsley

Potato salad directions

Boil potatoes in salted water. Cook tender, 10=15 minutes.   Drain & slice into1/4-inch rounds

Cook bacon until crisp, drain, crumble, reserving 1/4 C. bacon fat in the pan.  Add onions and cook until translucent and starting to brown.-4-5 min.

Whisk in vinegar, sugar, mustard and salt . Stir until thick and bubbly.  Add potatoes, toss to coat and keep warm. Before serving, top with bacon and chives. Serve warm.

Schnitzel directions

Pound pork until 1/4 inch thick & lightly season with salt and pepper. Dip in flour, then egg, then crumbs, both sides and edges.  Fry 3=4 minutes in butter, until cooked through, adding additional butter if needed or desired.  Add more salt and pepper and cover to keep warm

Mushroom sauce

Melt 3 T. butter in same skillet over med. heat. Add onions & saute until translucent . Add mushrooms & saute 3 min. 

Stir in broth and wine, scraping pan.  Reduce to med. low and simmer uncovered 10 minutes.  Stir in cream and parsley. Simmer a few minutes to thicken, Add S&P. Add schnitzel to warm it through