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Dinner tonight!: Pork schnitzel

April 27, 2012 | 11:00 am

Pork schnitzel

What's not to love about schnitzel? Simply pound a pork cutlet nice and thin, bread it and pan-fry until golden. This recipe from Food Editor Russ Parsons can be made in minutes. You can serve your schnitzel alongside a crisp green salad, though you might just choose to round out the meal with Parsons' recipe for German potato salad. (Go ahead, the potato salad only takes about a half-hour, and if you time it right you can do both dishes at once.) You can find the schnitzel recipe here, and the potato salad recipe here. Enjoy!

For more quick-fix dinner ideas, check out our video recipe gallery here. Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.


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Photo credit: Gary Friedman / Los Angeles Times