Viennese Pork Schnitzel with Lemon and Potato Salad

Method

1. Season pork cutlets with salt and pepper.
2. Dip each cutlet in flour, then beaten eggs, then breadcrumbs.
3. Heat oil in a skillet and fry cutlets until golden brown.
4. Boil potatoes until tender, then cool and slice.
5. In a bowl, mix olive oil, vinegar, onion, and mustard for the dressing.
6. Toss potatoes with the dressing and let sit.
7. Serve schnitzel with potato salad and lemon slices on the side.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.