Pork Schnitzel with Garlic Mashed Potatoes and Warm Salad

I must say this is probably one of my new favorite dishes.  It hit all the right spots and was a nice change from the normal pork cutlet or pork meal in general.  I promise you I will be making this again and what made it so wonderful is that it took very little time and very little scurrying through the kitchen; and of course the end product left Joe, myself and our guests, happy, satisfied and agreeing this dish is a keeper!

Shopping List:
1) Pork Cutlets (1 per person)

2) Arugula or Spring Mix Salad

3) 2 Lemons

4) 2 Eggs

5) Flour

6) Bread Crumbs

7) 4-5 Yukon Gold Potatoes

8) 2-3 Garlic Cloves

9) Butter

10) Milk

11) Sour Cream

12) Olive Oil

13) Rosemary

14) 1 Shallot

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To begin:
Start by in a pot placing water and your 2 or 3 cloves of garlic.  I learned this recently and it is a wonderful tip, placing garlic in the water while it boils makes whatever you cook in the water get infused with the flavor.  It is AMAZING how much better the potatoes taste because they not only have the slight hint of garlic, but don't over power it the way sometimes adding it later does.

I leave the skin on my potatoes so I just clean and cut into fourths.

While waiting for the water to boil get out pork cutlets, trim fat off if needed then place a sheet of wax paper over them and with a mallet or bottom of a large pan, bang them until they are flatten somewhat.  Then using that pan, place in on medium heat and pour thin layer of olive oil that covers the bottom of the pan.  Let warm for about five minutes or until if you drop something in it, it bubbles.

At this time the water should be boiling add potatoes. Let cook for about 10-15 minutes or until a fork can pierce them easily.

While also waiting for the oil to warm.  Get out three shallow dishes.  In one place about 1 cup flour (add salt, pepper and the zest of one of the lemons to it for seasoning), the other your two eggs with a dash of water (whisk), and the last about 1 1/2 to 1 cups bread crumbs.

First place the pork cutlet in the flour, then immerse completely in egg, then fully coat with bread crumbs.  Then place in the hot oil.  Depending on the size of your pan you should only cook about 2 to 3 at a time because you don't want them to be crowded in the pan.  Let them cook for about 3 minutes on each side or until golden brown.  They should be slightly pink in the center.  Place on plate once finished.

While pork is cooking drain potatoes, place back in pan and add butter (about 2 tablespoons), sour cream (2-3 tablespoons), salt, pepper, rosemary (about 1 tablespoon), and about 1/3 cup milk.  Mash and taste.  If want more fluffy add extra sour cream.

Dice up your shallot.  Once all of the pork is done, place the shallot into the pan and let soften.

Then remove the pan from the heat and take one lemon and squeeze all of it's juice into the pan.  With a spoon collect and scrap off all the droppings off the pan.  Be careful of seeds!  Add about 1 more tablespoon of olive oil and then in this mixed olive oil and lemon juice toss your salad.  Remove from pan after all lettuce has been mixed evenly.

 To plate, place potatoes on the plate, place schnitzel  halfway over it and top with the warm salad.  Cut up the extra lemon to made wedges to squeeze over the pork and salad.  YUM!  Enjoy!