Cooking with Chef Bryan: Pork schnitzel with coleslaw and potato salad

Cooking with Chef Bryan: Pork schnitzel with coleslaw and potato salad

(KUTV) As aired on April 28.

Recipe courtesy of Chef Bryan Woolley.

Pork Schnitzel


  • 2 large eggs
  • 1 cup milk
  • 1 cup flour
  • 2 cups Italian seasoned bread crumbs
  • 4 (6 ounce) pork chops (either bone in or out)
  • 1 tablespoon butter
  • 1 tablespoon fresh lemon juice
  • salt and pepper to taste
  • olive oil


  1. Beat eggs in a shallow bowl and set aside. Pour the milk into a shallow bowl and set aside until ready to use.
  2. In two sealable plastic bags, add the flour to one and the bread crumbs in the other.
  3. Dip each cutlet into the milk to coat completely, place the cutlets in the flour and shake to coat.
  4. Dip the cutlets in whisked eggs and then place the cutlets into breadcrumbs and shake to coat.
  5. Heat a large saute pan on the stove and add enough oil to lightly coat the bottom of the pan.
  6. Cook as many cutlets that fit in your pan at a time until golden brown and cooked through. While cooking drizzle with fresh lemon juice.
  7. Season with salt and pepper.
  8. Garnish with parsley and lemon slices. I like to sever with coleslaw and a warm potato salad.



  • 1 head of cabbage (green or purple)
  • ¼ cup rice vinegar
  • ½ cup vegetable oil
  • 2 tbsp freshly chopped dill
  • 1 tbsp whole grain dijon mustard
  • Salt and freshly cracked pepper to taste


  1. Thinly slice cabbage and place into a large bowl.
  2. Mix vinegar, oil, dill, and dijon mustard together and pour over cabbage.
  3. Add salt and pepper to taste.
  4. Chill and serve.

Warm Potato Salad


  • 3-4 large russet potatoes, cut into 1/2 inch cubes
  • 2 tbsp whole-grain mustard
  • 2 tbsp red wine vinegar
  • 2 green onions, chopped
  • 2 tbsp extra-virgin olive oil
  • 1/4 cup freshly chopped parsley
  • salt and pepper to taste


  1. Put the potatoes in a saucepan, add water to cover and bring to a boil over high heat.
  2. Reduce the heat to medium and cook, uncovered, until the potatoes are tender.
  3. Drain and let stand until just cool enough to handle.
  4. In a small bowl, whisk together the mustard, vinegar and the green onion until well blended.
  5. While whisking, slowly drizzle in the olive oil to make a thick dressing.
  6. Stir in the parsley, salt and pepper.
  7. Pour the dressing over the warm potatoes, mix gently and serve immediately. Serves 6.