Pork Schnitzel, French Fries and Side Salad

Ingredients

• 2 lb Russet Potatoes (About 4 large potatoes)
• 8 cup Peanut Oil (For deep frying)
• 1.5 tsp Sea Salt (Or to taste)

Instructions

1. 1

   Prep Potatoes

   • Peel the potatoes (optional, for a more rustic fry leave the skin on) and rinse under cold water.
   • Cut the potatoes into uniform sticks, about 1/4-inch to 1/3-inch thick. Try to make them as even as possible for consistent cooking.
2. 2

   Soak to Remove Starch

   • Place the cut potatoes in a large bowl and cover them completely with cold water.
   • Let them soak for at least 30 minutes, or up to 3 hours. This step is crucial for removing excess starch, which results in crispier fries.
3. 3

   Dry Potatoes Thoroughly

   • Drain the potatoes well. Spread them in a single layer on a clean kitchen towel or several layers of paper towels.
   • Pat them completely dry. Moisture is the enemy of crispy fries and can cause dangerous oil splattering.
4. 4

   First Fry (Blanching)

   • Pour the peanut oil into a large, heavy-bottomed pot or Dutch oven to a depth of at least 2 inches. Attach a deep-fry thermometer.
   • Heat the oil over medium-high heat to 325°F (160°C).
   • Working in small batches, carefully add about one-third of the potatoes to the hot oil.
   • Fry for 5-6 minutes, stirring occasionally, until the potatoes are soft and pale but not browned. They will be cooked through but limp.
5. 5

   Cool and Drain

   • Using a spider strainer or slotted spoon, remove the blanched fries from the oil and let them drain on a wire rack set over a baking sheet.
   • Allow the fries to cool for at least 15 minutes at room temperature. Repeat the blanching process with the remaining potatoes, ensuring the oil returns to 325°F between batches.
6. 6

   Second Fry (Crisping)

   • Increase the oil temperature to 375°F (190°C).
   • Once again working in batches, return the blanched fries to the hot oil.
   • Fry for another 2-4 minutes, until the fries are deep golden brown and crispy.
7. 7

   Season and Serve

   • Quickly remove the fries from the oil and let them drain on the wire rack for just a moment.
   • Transfer the hot fries to a large bowl, sprinkle generously with sea salt, and toss gently to coat evenly.
   • Serve immediately for the best texture.

Ingredients

• 1 large head Romaine Lettuce (Washed, dried, and chopped)
• 1 cup Cherry Tomatoes (Halved)
• 1 medium Cucumber (Peeled and sliced)
• 1 medium Carrot (Shredded)
• 0.25 small Red Onion (Thinly sliced)
• 1 cup Croutons (Use your favorite store-bought or homemade)
• 0.5 cup Ranch Dressing (Or more, to taste)

Instructions

1. 1

   Prepare the Vegetables (10 minutes)

   • Thoroughly wash the romaine lettuce leaves. Dry them completely using a salad spinner or by patting with paper towels. This is crucial for a crisp salad.
   • Chop the dried lettuce into bite-sized pieces and place in a large salad bowl.
   • Wash and halve the cherry tomatoes, peel and slice the cucumber, shred the carrot, and thinly slice the red onion.
   • Add all prepared vegetables to the bowl with the lettuce.
2. 2

   Combine the Salad Base (2 minutes)

   • Gently toss the chopped lettuce, tomatoes, cucumber, carrot, and red onion together in the bowl.
   • Ensure all the vegetables are evenly distributed. At this point, you can cover and refrigerate the salad for up to 4 hours if preparing ahead.
3. 3

   Dress and Serve (3 minutes)

   • Just before you are ready to serve, add the croutons to the salad bowl.
   • Drizzle the ranch dressing over the salad.
   • Toss gently until all ingredients are lightly and evenly coated.
   • Serve immediately to maintain the crispness of the lettuce and the crunch of the croutons.