Slow-Cooked Bavarian Schnitzel with Herb Potatoes and Pickled Cucumbers

Method

1. Preheat oven to 350°F (175°C).
2. Cut pork loin into 1/4-inch thick slices and season with salt and pepper.
3. Dredge in flour, dip in eggs, and coat with bread crumbs.
4. Place on a baking sheet and bake for 20-25 minutes until golden and cooked through.
5. Toss potatoes with thyme, garlic, salt, and pepper, then roast for 25-30 minutes.
6. Prepare pickled cucumbers by mixing sliced cucumber with vinegar, salt, and pepper.
7. Serve schnitzel with herb potatoes and pickled cucumbers.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.