Name: Pork schnitzel with potato salad
Total time: 50 min
Yield: 4 servings
Cuisine: European
Ingredients: 1.5 lb Boneless pork loin chops; 2 lb Yukon Gold potatoes; 1.5 cups Plain breadcrumbs; 2 Eggs; 4 oz Bacon; 1 Red onion; 0.3 cup Apple cider vinegar; 1 tbsp Dijon mustard; 0.5 cup Chicken broth; 1 bunch Fresh chives; 2 Lemons; 0.5 cup All-purpose flour; 1 tbsp Sugar; 1 cup Vegetable oil; 2 tsp Salt; 1 tsp Black pepper

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 50 minutes

Cut the potatoes into 1/4-inch slices, cover with cold salted water in a pot, bring to a boil and cook 10 to 12 minutes until a knife slides in easily. Drain.
While they cook, chop the bacon and fry it in a skillet over medium heat for 6 minutes until crisp. Add the finely chopped onion for 3 minutes. Stir in the vinegar, broth, mustard and sugar and bring to a simmer.
Pour the hot dressing over the warm potatoes, add the chopped chives and a pinch of salt and pepper, and toss gently. Let it sit while you make the pork — the potatoes soak it up.
Put each pork chop between two sheets of plastic wrap and pound it with a heavy pan or rolling pin until about 1/4 inch thick. Season both sides with salt and pepper.
Set out three shallow plates: flour, beaten eggs, breadcrumbs. Coat each cutlet in flour, then egg, then crumbs, pressing lightly. Do not pack the crumbs down.
Heat the oil in a large skillet over medium-high heat until a crumb sizzles right away, about 350F. Fry the cutlets 2 to 3 minutes a side, spooning oil over the top so the coating puffs, until deep golden.
Drain on paper towels, sprinkle with a little salt, and serve right away with lemon wedges and the potato salad.

Amounts are on the list above — they change with the number of people; the steps do not.