Pork Schnitzel with Boiled Potatoes

Prepare the ingredients. Prepare all the ingredients so you have everything at hand — let's start cooking!

Optional: Chop the parsley. If you have it on hand, finely chop fresh parsley and set it aside for later use.

Cook the potatoes. Put the potatoes into a pot of salted water and cook them until tender, which takes about 20 minutes.

Prepare the eggs. Break the eggs into a bowl, add a pinch of salt and pepper, and beat with a fork.

Coat the meat. Pound the pork into thin slices. Then coat them first in flour, then in egg, and finally in breadcrumbs.

Pounding the meat. Pound the cutlets on the work surface so they are soft and thin. This will help when frying and the meat will be juicier.

Fry the schnitzels. Heat sunflower oil in a pan over medium heat. Fry the schnitzels for 4 minutes on each side, until golden. Add sprigs of parsley to the pan and fry them for 1 minute, but be careful not to burn them.

Check the potatoes. When the potatoes are cooked (you can check with a fork), drain them and transfer to a plate.

Peel and cut the potatoes. Peel the potatoes and cut them into small cubes.

Melt the butter. Melt the butter over low heat or in the microwave so it's ready to pour over the potatoes.

Mix the potatoes with parsley. Place the chopped potatoes into a bowl, add the melted butter, chopped parsley, salt and pepper, and gently mix.

Serve. Serve the schnitzels with the potatoes on a plate. Optional: You can add a wedge of lemon to the schnitzels to enhance the flavor and serve with fresh parsley.