Saffron and Lemon Latvian-Style Pork Schnitzel with Mushroom Sauce

Method

1. Season pork cutlets with salt and pepper.
2. Soak saffron threads in a little water during preparation, and stir in lemon zest during preparation, when adding chicken broth.
3. Dip cutlets in flour, then eggs, then breadcrumbs, pressing to adhere.
4. Heat oil in a large skillet over medium-high heat until shimmering.
5. Fry cutlets 3-4 minutes per side until golden and crispy, transfer to paper towels to drain.
6. In same skillet, sauté chopped onion and garlic until softened, add mushrooms and cook until browned.
7. Pour in chicken broth, bring to a simmer, and cook 5 minutes to reduce slightly.
8. Cut potatoes into fries, toss with oil, salt, and pepper, and bake at 200°C (390°F) for 25 minutes.
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.