Surschnitzel Mit Erdäpfel-gurkerl-salat Recipe

Prepare and cure the schnitzel

Pat the pork schnitzels dry with paper towels. On a clean flat surface place each schnitzel and sprinkle both sides evenly with the coarse salt and brown sugar mixture (combine salt, brown sugar, crushed juniper berries, crushed bay leaf and black pepper). Rub the cure mixture into the meat. Place the schnitzels in a shallow dish, cover tightly with cling film and refrigerate for at least 2 hours and up to 8 hours to allow a mild curing flavour. (If short on time you may reduce to 30–60 minutes for a light cure.)

Rinse and dry

After curing, remove schnitzels from dish, rinse briefly under cold running water to remove excess salt and sugar, then pat thoroughly dry with paper towels. Let sit at room temperature for 15–20 minutes before frying.

Cook the schnitzel

Heat a large heavy skillet over medium-high heat. Add the neutral oil and, once shimmering, add the schnitzels (do not overcrowd; cook in two batches if needed). Fry about 3–4 minutes per side, until golden brown and the internal temperature reaches at least 63°C (145°F). During the last minute of cooking, add the butter and spoon the melted butter over the schnitzels to baste and add flavor. Transfer cooked schnitzels to a warm plate and rest 5 minutes before serving.

Cook the potatoes

Place whole unpeeled potatoes in a saucepan and cover with cold water by 2 cm. Add 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until just tender when pierced with a knife (about 15–20 minutes, depending on size). Drain and let cool slightly until comfortable to handle, then peel while still warm and slice into 5 mm thick rounds or bite-size pieces. Place sliced potatoes in a large bowl.

Prepare cucumber and onion

Trim cucumber ends and slice very thinly (use a mandoline or knife) into rounds. If using a thick-skinned cucumber, peel some strips to reduce bitterness. Thinly slice the red onion into half-moons. Add cucumber and onion to the bowl with the warm potatoes.

Make warm dressing

In a small saucepan or measuring jug warm the vegetable broth (120 ml) until just hot but not boiling. Stir in white wine vinegar, Dijon mustard, sugar, salt and pepper until dissolved. While whisking, slowly stream in the 3 tbsp oil to emulsify the dressing. Taste and adjust seasoning—balance should be tangy but mild.

Dress the salad

Pour the warm dressing over the warm potato-cucumber-onion mixture so the potatoes absorb the flavors. Gently toss to coat without breaking the potatoes. Add chopped chives and parsley, fold through, and let the salad sit 10–15 minutes at room temperature to marry flavors. Serve slightly warm or at room temperature.

Place a portion of Erdäpfel-Gurkerl-Salat on each plate and top with a rested Surschnitzel. Garnish with lemon wedge and parsley sprig if using. Offer extra mustard or a squeeze of lemon at the table. Serve immediately.