Pork Schnitzel With Warm Potato Salad

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1/2 cup white wine vinegar

1 1/2 tablespoons sugar

1 teaspoon thyme leaves

1/4 cup canola oil, plus more for frying

Salt and freshly ground pepper

1 pound small fingerling potatoes

3 garlic cloves

1 cup all-purpose flour

2 large eggs beaten with 2 tablespoons of water

2 cups panko (Japanese bread crumbs)

Four 4-ounce boneless pork chops, butterflied and pounded 1/3 inch thick, or eight 2-ounce pork cutlets, lightly pounded

1 cup flat-leaf parsley, patted thoroughly dry

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