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During our vacation a couple of weeks ago, we did some wine tasting in the Finger Lakes region of New York. It was our first time tasting a wine that they are known for up there called, Gewürztraminer. It’s a delicious light and crisp white wine that we immediately thought would go great with a German inspired meal. Since I have done a Pork Schnitzel before, and since I couldn’t seem to find Veal to make a classic Weiner schnitzel anywhere, I decided to make a different version of a Pork Schnitzel with a yummy loaded Mashed Potato.

 This pork was to die for! So easy, with only 6 ingredients (stuff that you probably already have in your house), and so incredibly juicy and tasty!

The Mashed Potatoes were amazing as well....but then again, aren't all Mashed Potatoes delicious?


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Cheddar Jack Cheese Mashed Potatoes

Delicious Mashed Potatoes loaded with Chives and Cheddar Jack Cheese,

Author Category: Side Dish Prep Time:
Cook Time:
Total Time:
Serving Size:
Serves 4
  • 3 Potatoes (Russet, not peeled)
  • 5 T Butter
  • 2 T Chives (minced)
  • 2 T Milk (2%)
  • 3/4 Cup Cheddar Jack Cheese (shredded)
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper
  • Wash and scrub the outsides of your potatoes. Cut them into 1" cubes (leaving the skin on). Place the potato cubes in a pot and cover with water. Add 2 teaspoons of salt to the water. Bring to a boil on a stove and cook until they're fork tender (about 10 minutes). Drain the potatoes and place back in the pot.
  • Add in your butter, chives, milk, cheddar, salt and pepper and mash together with a masher. Serve hot.
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Pan Fried Pork Cutlets

Center Cut Pork battered and pan fried to perfection!

Author Category: Meat Prep Time:
Cook Time:
Total Time:
Serving Size:
Serves 4
  • 2 lbs Thin Center Cut Pork Loin (boneless)
  • 2/3 Cup Flour
  • 2 tsps Salt
  • 1 Teaspoon Black Pepper
  • 2 Eggs
  • 1/4 Cup Milk (2%)
  • 2 T Dried Parsley
  • 1 Cup Breadcrumbs
  • Set up your breading station: On a plate combine your flour, salt and pepper. In a bowl whisk together your egg and milk. And on a third plate, combine your breadcrumbs and parsley.
  • In batches, dredge your pork cutlets in the flour, shake off the excess, then dip in the egg/milk wash and then into the breadcrumbs to coat completely. Place on a plate and continue the breading process with all the pork.
  • Heat up a large skillet with about 1/2" of Canola Oil in it. Once the oil is extremely hot, start to pan fry your pork cutlets (about 3-4 minutes per side) until golden brown. Remove the cutlets from the pan and let drain on a paper towel lined plate. Continue frying all the pork cutlets - serve hot.
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We paried this meal with a bottle of Gewürztraminer - a light, crisp white wine that we picked up in the Finger Lakes while wine tasting!



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