Pork Schnitzel with Sauerkraut and Potato Salad

Method

1. Preheat oven to 375°F.
2. Dip pork cutlets in flour, then eggs, then breadcrumbs.
3. Heat olive oil in a large skillet over medium heat.
4. Cook pork cutlets for 3-4 minutes per side until golden brown.
5. In a separate pot, cook sauerkraut according to package instructions.
6. In a bowl, combine potatoes, mayonnaise, mustard, vinegar, onions, salt, and pepper for the potato salad.
7. Serve pork schnitzel with sauerkraut and potato salad.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.