Reinthaler-schnitzel Recipe

Prepare pork

Pat the pork cutlets dry with paper towels. If they are thicker than 1/2 inch, place each between two sheets of plastic wrap and gently pound with a meat mallet or heavy skillet to an even thickness of about 1/4–1/3 inch. Trim any large fat edges. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper.

Set up breading station

Put the flour in a shallow dish and season it with a pinch of salt and the paprika. In a second shallow bowl, whisk the 2 eggs with 2 tablespoons milk or water until uniform. In a third shallow dish place the breadcrumbs. Press the cutlets first into the flour, shaking off excess; then dip into the egg wash, allowing excess to drip off; finally press firmly into the breadcrumbs so they are well coated. Place breaded cutlets on a tray and let rest 10 minutes to help the coating adhere.

Fry schnitzel

In a large skillet (preferably heavy-bottomed), add 1 cup neutral oil and heat over medium-high until shimmering but not smoking (about 170–180°C / 340–355°F). Reduce heat to medium. Add 1 tablespoon butter to the oil. Fry 2 cutlets at a time (do not crowd) for 2–3 minutes per side, or until golden brown and cooked through (internal temperature 63–68°C / 145–155°F depending on preference). Add additional butter (about 1/2 tablespoon) to the pan before flipping the second side if needed to enrich the crust. Transfer cooked schnitzel to a wire rack set over a baking sheet or paper towels; keep warm in a low oven (90–100°C) while you cook the remaining cutlets. Replenish oil/butter between batches as needed.

Finish

Just before serving, season schnitzel with a light sprinkle of flaky salt and place a lemon wedge on the plate.

Cook potatoes

Place the unpeeled potatoes in a pot and cover with cold water by about 1 inch. Add 1 tsp coarse salt and bring to a simmer. Cook until potatoes are tender when pierced with a knife, about 15–20 minutes depending on size. Drain and let cool slightly until you can handle them, then slice into 1/4–1/2 inch rounds or halve/quarter depending on potato size. Keep warm or at room temperature.

Make dressing

In a large bowl whisk together white wine vinegar (3 tbs), Dijon mustard (1 tsp), honey (or sugar) (1 tsp), the remaining 1/2 tsp salt and 1/2 tsp black pepper. Slowly whisk in the 4 tbs neutral oil until emulsified. Taste and adjust seasoning; dressing should be bright and slightly tangy.

Assemble salad

While potatoes are still a bit warm, add them to the dressing and gently toss to coat so they absorb flavor. Add the sliced red onion/shallot and 2 tbs chopped chives or parsley; fold in the mache (field salad) just before serving so it doesn't wilt excessively. Spoon the salad onto serving plates or into a serving bowl. Drizzle pumpkin seed oil (Kürbiskernöl) evenly over the dressed potato salad (about 3 tbs) — this is a finishing oil and should be added last to preserve its flavor and color.

To plate, place a portion of Erdäpfel-Vogerlsalat on each plate. Lay a hot Reinthaler-Schnitzel partially over the salad or beside it. Sprinkle the toasted pumpkin seeds across the salad and the schnitzel edge for texture. Add lemon wedges to the plate and finish with a few drops or a light drizzle of extra pumpkin seed oil if desired. Serve immediately so schnitzel remains crispy.