Herb-Crusted Allgäuer Schnitzel with Garlic Rösti

Method

1. Trim the pork loin and cut into thin cutlets.
2. Set up a breading station: flour, beaten eggs, and breadcrumbs.
3. Dredge each cutlet in flour, dip in eggs, then coat with breadcrumbs.
4. Heat vegetable oil in a skillet over medium-high heat.
5. Cook the schnitzel until golden brown and crispy, about 2-3 minutes per side.
6. Meanwhile, shred the potatoes and mix with garlic, thyme, salt, and pepper.
7. Heat butter in a separate skillet, add the potato mixture, and cook until crispy.
8. Serve the schnitzel with the rösti and a side of lemon.
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.