The Atlanta Journal-Constitution
DANIEL PORUBIANSKY’S PORK SCHNITZEL WITH GERMAN POTATO SALAD
Pan-fried tender pork? In a recipe that goes together in minutes? You can see why this is an Oktoberfest (and all year-round) favorite.
Porubiansky, who has just been selected to lead the kitchens in Fia and Mr. B. in Buckhead’s soon-to-open Burgess Hotel, used his experience working in German kitchens and with Günter Seeger at the Ritz-Carlton Buckhead to create these recipes. Schnitzel
6 (5-ounce) pieces pork loin,
trimmed of fat
Salt and pepper
3/4 cup all-purpose flour 1 tablespoon cornstarch 1 tablespoon salt
1 tablespoon Cajun seasoning 1 teaspoon cayenne pepper 3 eggs
2 tablespoons water Panko, for breading Vegetable oil, for frying 2 tablespoons unsalted butter,
divided
6 lemon wedges, seeds removed Chopped chives, for garnish
For the schnitzel: Place each piece of pork between 2 pieces of plastic wrap and firmly pound with meat mallet or rolling pin until meat is about 1/4-inch thick. Season both sides with salt and pepper. Set aside. Repeat with remaining pork.
In a medium bowl, whisk together flour, cornstarch, salt, Cajun seasoning and cayenne. Move to a plate or pie pan. Whisk eggs and water and put in a second pie pan. Put panko in a third pie pan. Dip pork slices in seasoned flour and shake off excess. Dip slices in egg and allow excess to drip off, then coat pork slices on all sides with panko, pressing gently to help panko adhere. Arrange pork on a wire rack and set aside.
In a large skillet, heat 1/2 cup oil over medium heat. Arrange 3 breaded pork slices in skillet. Adjust temperature so the schnitzel browns, but not too quickly. When first side is golden brown, about 3 minutes, turn and add 1 tablespoon butter. Brown second side and remove schnitzel to a paper towel to drain. Add more oil if needed, then brown remaining 3 pork slices, adding remaining tablespoon butter when turning those slices. Garnish with lemon wedges and chopped chives and serve with potato salad. Serves 6.
— Adapted from a recipe provided by Daniel Porubiansky of Fia.
Per serving, Pork Schnitzel only: 467 calories (percent of calories from fat, 49), 27 grams protein, 33 grams carbohydrates, 2 grams fiber, 25 grams fat (7 grams saturated), 190 milligrams cholesterol, 1,317 milligrams sodium.
German Potato Salad
So often we see German Potato Salad made with bacon. Porubiansky’s version skips the bacon in favor of chicken stock. He likes fingerling potatoes in this salad because they hold their shape better than other potatoes, but says Yukon golds would be OK to use. No matter what the potato, he says German Potato Salad with its vinegary bite is the perfect accompaniment for schnitzel. 3 pounds fingerling potatoes 1 tablespoon salt
1/2 teaspoon cumin seed
1/2 cup hot chicken stock, more if
needed
1/4 cup grapeseed oil
3 tablespoons Champagne vinegar 1 tablespoon Dijon mustard 3 shallots, minced
Salt and pepper to taste
Make potato salad: Arrange potatoes in a large saucepan and cover with water. Add salt and cumin seeds. Bring to a boil, then reduce heat to simmer and cook until just tender. The tip of a knife should go in and out of the potatoes easily. Be careful not to overcook the potatoes.
While potatoes are cooking, whisk together 1/2 cup chicken stock, grapeseed oil, vinegar, mustard and shallots in a large bowl.
Drain potatoes and immediately peel. Thinly slice the warm potatoes directly into the chicken stock mixture. Add remaining chicken stock if needed to create a light dressing for the potatoes. Taste for seasoning, adding salt and pepper and additional vinegar to taste. Keep warm until ready to serve. Serves 6.
— Adapted from a recipe provided by Daniel Porubiansky of Fia.
Per serving: 270 calories (percent of calories from fat, 31), 5 grams protein, 42 grams carbohydrates, 4 grams fiber, 9 grams fat (1 gram saturated), no cholesterol, 1,470 milligrams sodium.