Senior Discount (65+) Recipe

Prepare pork

Trim any excess fat from the pork chops and place each chop between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the pork to an even thickness of about 1/4 inch. Season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Set up breading station

Place the flour in a shallow dish. In a second shallow bowl, beat the 2 eggs with 2 tbs milk until combined. In a third shallow dish, mix the breadcrumbs with 1/4 cup grated Parmesan, 1/2 tsp paprika, and the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper.

Bread the pork

Dredge each flattened pork piece first in flour, shaking off excess, then dip into the egg mixture, letting excess drip off, then press into the breadcrumb mixture to coat evenly. Transfer breaded cutlets to a plate and let rest 5 minutes to set the crust.

Pan-fry

Heat a large skillet over medium-high heat and add 1/2 cup vegetable oil and 2 tbs butter. When the butter has melted and the oil shimmers (but not smoking), add the breaded pork in a single layer (work in batches if necessary). Fry 2.5–3 minutes per side until golden brown and an instant-read thermometer inserted into the thickest part reaches 145°F (63°C). Adjust heat as needed so the crust browns without burning. Transfer cooked schnitzels to a wire rack set over a baking sheet and tent loosely with foil to keep warm.

Finish

Squeeze a lemon wedge over each schnitzel just before serving and sprinkle with chopped parsley.

Place the cubed potatoes in a medium pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes. Drain well and return to the hot pot to steam dry for 1 minute.

Warm the 1/2 cup milk and 2 tbs butter together until the butter melts (microwave or small saucepan). Mash the potatoes with a potato masher or ricer until mostly smooth. Stir in the warm milk-butter mixture and 2 tbs sour cream until creamy. Season with 1 tsp kosher salt and 1/4 tsp black pepper; adjust to taste. Keep warm until ready to plate.

In a medium skillet, heat 1 tbs olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add the trimmed green beans and 1/4 cup broth to the skillet. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Cover and cook over medium-low heat for 6–8 minutes until beans are tender-crisp, stirring once or twice. Remove the lid, increase heat to medium, and cook off any remaining liquid for 1 minute. Stir in 1/2 tbs lemon juice and adjust seasoning.

Divide the creamy mashed potatoes between plates (about 1/3 lb potatoes per serving). Place one pork schnitzel next to the potatoes and a portion of braised green beans alongside. Garnish with a sprinkle of chopped parsley and serve immediately with additional lemon wedges on the side.