Fry up pork for this classic, crunchy schnitzel, and serve with German potato salad for a simple, satisfying meal.

Ingredients

• 1 1/2 pounds baby red potatoes, scrubbed and halved
• 4 thick-cut bacon slices, chopped
• 1/2 cup sliced scallions (about 3 scallions), plus more for garnish
• 2 tablespoons apple cider vinegar
• 2 tablespoons whole-grain mustard
• 1 1/2 teaspoons granulated sugar
• 1 1/2 teaspoons kosher salt
• 1/8 teaspoon black pepper
• 4 (6-ounce) boneless pork loin chops, fat and membrane removed, pounded to 1/4-inch thickness
• 2 1/2 teaspoons kosher salt, divided, plus more to taste
• 1 teaspoon black pepper, divided
• 1/2 cup all-purpose flour (about 2 1/8 ounces)
• 3 large eggs, beaten
• 1 1/2 cups plain breadcrumbs
• 1 tablespoon fresh thyme, chopped
• 1/2 to 3/4 cup canola oil

Directions

1. Place potatoes in a large saucepan, and cover with about 2 inches of salted water. Bring to a boil over high. Reduce heat to medium, and boil until potatoes are fork-tender but not falling apart, 12 to 15 minutes. Remove from heat, and drain well.
2. Meanwhile, cook bacon in a large skillet over medium-high, stirring often, until rendered and crisp, about 10 minutes. Transfer bacon to a paper towel–lined plate using a slotted spoon; reserve 2 tablespoons bacon drippings.
3. Toss together drained potatoes, scallions, vinegar, mustard, sugar, salt, pepper, bacon, and reserved 2 tablespoons bacon drippings in a large bowl. Set aside at room temperature until ready to serve.
4. Preheat oven to 200°F. Set a wire rack on a rimmed baking sheet; set aside. Season pork chops evenly with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
5. Place flour in a large, shallow bowl. Place eggs in a second large, shallow bowl. Stir together breadcrumbs, thyme, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper in a third large, shallow bowl.
6. Working in batches, dredge pork chops in flour, shaking to remove excess; dip in egg, letting excess drip off. Dredge in breadcrumb mixture, patting to adhere. Transfer coated chops to a parchment paper–lined work surface or baking sheet.
7. Add oil to a large skillet to a depth of about 1/4 inch; heat over medium-high until shimmering. Working in batches, fry chops until golden brown, about 3 minutes per side, swirling pan occasionally. Place schnitzel on prepared wire rack on baking sheet, and sprinkle with salt to taste. Transfer to preheated oven to keep warm while frying remaining chops. Serve schnitzel with potato salad, and garnish salad with additional scallions.