Crispy Parmesan Pork Schnitzel with Cider-Glazed Brussels Sprout Hash

Make it

Instructions

1. 01

   Heat the oven and start the potatoes

   Heat the oven to 425°F (220°C). Set a rimmed sheet pan nearby. Rinse and scrub 1 lb Yukon Gold potatoes, pat them dry, and cut them into ½-inch cubes. Toss the cubes on the pan with 1 tbsp olive oil, ¼ tsp fine salt, and ¼ tsp black pepper, then spread them in one layer. Roast for 15 minutes; the potatoes should be beginning to soften and brown on the edges. | Why: Starting the potatoes first gives them time to turn tender inside and crisp outside.

2. 02

   Bread the pork

   While the potatoes roast, trim any silver skin from 1½ lb pork tenderloin and slice it crosswise into 8 even medallions. Put the pieces between sheets of parchment or plastic wrap and gently pound them to about ½ inch thick. Season both sides with ½ tsp fine salt and ¼ tsp black pepper. Set out three shallow dishes. Put ½ cup all-purpose flour in the first. Beat 2 large eggs in the second. In the third, mix 1 cup panko breadcrumbs, ⅓ cup finely grated Parmesan cheese, and 1 tsp paprika. Coat each cutlet in flour, dip it in egg, then press it into the crumb mixture until evenly covered. Place the breaded cutlets on a clean plate in a single layer. | Why: Evenly thin cutlets cook quickly, while the three-part coating makes a crisp, savory crust.

3. 03

   Add the Brussels sprouts and apple

   After the potatoes have roasted for 15 minutes, remove the pan carefully. Rinse and dry 12 oz Brussels sprouts, trim the stem ends, and halve them lengthwise. Rinse and dry 1 crisp apple, remove its core, and cut it into ½-inch wedges. Add both to the pan with 1 tbsp olive oil and ¼ tsp fine salt; toss carefully with the potatoes and spread everything back into one layer. Roast for another 15–18 minutes, until the potatoes are golden and tender when pierced and the sprouts have browned edges. The apple should be tender but still hold its shape. | Why: Adding the sprouts and apple later keeps them from overcooking while the potatoes finish crisping.

4. 04

   Pan-fry the schnitzel

   As the hash roasts, set a wire rack over a rimmed plate or tray. Heat 3 tbsp neutral high-heat oil in a large skillet over medium to medium-high heat until it shimmers, about 2 minutes. Fry the cutlets in batches without crowding the pan, about 2–3 minutes per side; add a little more oil from the measured amount between batches if the skillet looks dry. Turn once, when the undersides are deep golden and release easily. Cook until the centers reach 145°F (63°C) on an instant-read thermometer. Transfer each batch to the rack and rest for 3 minutes; keep the cutlets uncovered so the crust stays crisp. | Why: A hot, uncrowded pan browns the coating instead of steaming it, and the brief rest lets the pork finish safely and stay juicy.

5. 05

   Finish the hash with cider-Dijon butter

   When the hash is tender and browned, take the sheet pan out of the oven. In a small microwave-safe bowl, melt 1 tbsp unsalted butter for about 20 seconds. Stir in 1 tbsp apple cider vinegar and 2 tsp Dijon mustard. Drizzle the mixture over the hot vegetables and fruit, then gently toss on the pan. Finely chop 1 tsp fresh sage leaves and scatter them over the hash. Taste and add a little more salt or pepper only if needed. | Why: The tangy, buttery finish lifts the roasted sweetness and adds a fresh herbal note.

6. 06

   Plate and serve

   Divide the warm Brussels sprout hash among four plates and serve the rested pork schnitzel alongside. Bring the cutlets to the table while their crust is still crisp. | Why: Serving the hash and cutlets straight away preserves their contrasting tender and crunchy textures.