Pork Schnitzel with Warm Potato Salad

Place potatoes in a saucepan and cover with cold salted water.

Bring to a boil, reduce to a simmer and cook until easily pierced with a knife, approximately 15-20 minutes.

Meanwhile whisk broth, vinegar, Dijon, olive oil, shallot and salt.

Drain potatoes. When cool enough to handle but still warm, slice approximately 1/4 inch thick.

Gently toss warm potatoes with dressing. Set aside so they absorb the dressing.

Slice or pound pork into approximately 1/4-inch-thick cutlets.

Season both sides with salt and pepper.

Place flour in one shallow dish.

Whisk eggs and milk in a second.

Place breadcrumbs in a third.

Coat each cutlet lightly in flour and shake off excess.

Dip into egg mixture and allow excess to drip away.

Coat in breadcrumbs without pressing them aggressively into the pork.

Pour approximately 1/4 inch neutral oil into a large skillet and heat over medium-high heat.

Fry schnitzel in batches approximately 2-3 minutes per side until puffed, crisp and golden.

Transfer to a rack or paper-towel-lined tray.

Verify pork reaches 145F followed by at least a 3-minute rest.

Fold parsley into the warm potato salad.

Serve schnitzel immediately with potato salad and lemon wedges.