Dairy-Free Schnitzel with Roasted Potatoes

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Cut the about 680 g of potatoes into 2.54 cm pieces. In a large bowl, toss the potato pieces with the 2 tablespoons of olive oil, 1 teaspoon of paprika, 1/2 teaspoon of garlic powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until evenly coated. Spread the seasoned potatoes in a single layer on a baking sheet. Roast for 30-35 minutes, or until the potatoes are golden brown and tender when pierced with a fork.
3. 3While the potatoes are roasting, prepare your schnitzel station. In a shallow dish, combine the 1/2 cup of all-purpose flour with the 1 teaspoon of salt and 1/2 teaspoon of black pepper. In a second shallow dish, whisk together the 2 large eggs and 2 tablespoons of dairy-free milk. Place the 1 1/2 cups of breadcrumbs in a third shallow dish.
4. 4Take each of the 4 pork cutlets and first dredge it in the flour mixture, ensuring it's fully coated. Next, dip the floured cutlet into the egg and dairy-free milk mixture, letting any excess drip off. Finally, press the cutlet firmly into the breadcrumbs, coating both sides completely. Repeat this process for all 4 pork cutlets.
5. 5Heat the 1/2 cup of vegetable oil in a large skillet over medium-high heat until it shimmers. Carefully place 1 or 2 breaded pork cutlets into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, until the schnitzel is golden brown and the internal temperature reaches 63°C. Remove the cooked schnitzel from the skillet and place on a plate lined with paper towels to drain any excess oil. Repeat with the remaining pork cutlets.
6. 6Serve the dairy-free schnitzel immediately alongside the roasted potatoes.

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