Pork schnitzel and baked potatoes

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Wash and dry the potatoes. Pierce each potato several times with a fork to allow steam to escape.
3. Rub the potatoes with olive oil, then season with salt, pepper, and garlic powder.
4. Place the potatoes directly on the middle rack of the oven and bake for about 45-60 minutes, or until they are tender inside.
5. Season the pork cutlets with salt and pepper.
6. Dredge each cutlet first in flour, then dip into beaten eggs, and finally coat with breadcrumbs.
7. In a large skillet, heat a good amount of vegetable oil over medium-high heat (enough to come halfway up the sides of the cutlets).
8. Fry the schnitzels for about 3-4 minutes per side or until golden brown and cooked through. Drain on paper towels to remove excess oil.
9. Once the potatoes are cooked, remove from the oven. For a crispy skin, you can optionally broil them for the last few minutes.
10. Cut a slit in the top of each potato and fluff the inside with a fork. Add butter, and if desired, top with sour cream, chives, cheese, and bacon bits.
11. Serve each pork schnitzel with a baked potato on the side.
12. Garnish the schnitzel with lemon wedges or a sprinkle of fresh parsley if desired