Pork Schnitzel with Lingonberry Sauce, German Potato Salad and Braised Cabbage

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Pork Schnitzel with Lingonberry Sauce:

2 cups plus 1 tablespoon vegetable oil

2 large eggs

1/2 cup all-purpose flour

4 cups fine breadcrumbs, such as Progresso plain

1 pork tenderloin, cut on the bias into 4 equal pieces, pounded thin between 2 sheets of plastic wrap

Kosher salt and freshly ground black pepper

1 cup frozen lingonberries

1/4 cup sugar, plus more if needed

German Potato Salad:

2 pounds medium red potatoes, cut into quarters

3 tablespoons kosher salt

1 pound bacon, cut into 1-inch pieces or lardons

1 medium red onion, cut into 1/4-inch dice

Sea salt

1/4 cup white wine vinegar

2 tablespoons grainy mustard

Freshly ground black pepper

2 tablespoons minced chives

Pickled Red Cabbage:

2 cups white vinegar

2 tablespoons sugar

1 tablespoon kosher salt

1 tablespoon pink peppercorns

3 cloves garlic, lightly smashed

1/2 red cabbage, thinly sliced