Bavarian Schnitzel with Crispy Potatoes and Cucumber Salad

Method

1. Cut pork tenderloin into 1/4-inch thick slices.
2. Dredge each slice in flour, dip in beaten eggs, and coat with breadcrumbs.
3. Heat oil in a skillet over medium-high heat and cook schnitzel until golden brown and cooked through.
4. Fry potatoes in the same oil until crispy and golden.
5. Mix cucumber, yogurt, dill, and a squeeze of lemon juice for the salad.
6. Serve schnitzel with potatoes and cucumber salad, garnished with lemon wedges.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.