2cupsfresh breadcrumbs seasoned with salt and pepper
oilfor frying
for the potato salad
500gnew potatoeshalved/quartered (depending on size)
2tablespoonscrème fraîche
1tablespoonmayonnaise
1heaped teaspoon whole grain mustard
juice of 1/2 lemon
small handful fresh parsleyfinely chopped
2teaspoonscapersfinely chopped
salt and pepper to taste
to serve
steamed green beans
lemon wedges
Instructions
To make the potato salad, boil the new potatoes until just cooked.
Drain and allow to cool slightly.
Mix together the dressing ingredients then pour over the potatoes and toss. Set aside.
To make the schnitzels, place the seasoned flour, eggs and crumbs into separate bowls and heat a generous splash of oil in a large, non-stick frying pan.
Place the pork in between two sheets of plastic wrap then with the flat side of a meat mallet, flatten them out to around 1.5-2cm thick.
Coat the pork first in the flour, then the egg and finally in the crumbs.
Place in the heated pan and fry for 3-4 minutes on each side or until golden brown and crisp and cooked through.
Remove from the pan and drain on kitchen paper then serve with the potato salad, green beans and a few lemon wedges.