Pork schnitzel with German potato salad

Name: Pork schnitzel with German potato salad
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: 4 Pork loin steaks, fat trimmed; 50 g Plain flour; 2 Eggs, beaten; 120 g Breadcrumbs; 100 ml Vegetable oil, for shallow frying; 3 g Salt; 1 Lemons, cut into wedges; 800 g New potatoes; 0.5 Onions, very finely chopped; 0.5 Vegetable stock cubes, made up with 150ml boiling water; 30 ml White wine vinegar; 10 g Dijon mustard; 3 g Caster sugar; 30 ml Vegetable oil; 3 Spring onions, sliced; 2 g Salt

Thin, crisp breaded pork escalopes with lemon, and a warm southern German potato salad dressed in tangy stock and vinegar rather than mayo. A proper weekend plateful.

Ingredients

4 Pork loin steaks, fat trimmed
50 g Plain flour
2 Eggs, beaten
120 g Breadcrumbs
100 ml Vegetable oil, for shallow frying
3 g Salt
1 Lemons, cut into wedges
800 g New potatoes
0.5 Onions, very finely chopped
0.5 Vegetable stock cubes, made up with 150ml boiling water
30 ml White wine vinegar
10 g Dijon mustard
3 g Caster sugar
30 ml Vegetable oil
3 Spring onions, sliced
2 g Salt

Method

Boil the potatoes in salted water until just tender, then drain.
While still warm, slice the potatoes into a bowl. Simmer the onion in the hot stock for 2 minutes, then whisk in the vinegar, mustard, sugar and oil. Pour over the potatoes, add the spring onions and leave to soak it up while you cook the pork.
Put the steaks between sheets of baking paper and bash with a rolling pin until about 5mm thin. Season with salt.
Dip each escalope in flour, then egg, then breadcrumbs, pressing lightly. Don't press too hard: loose crumbs puff up nicely.
Heat the oil in a large frying pan and fry two at a time for 2–3 minutes a side until deep golden and cooked through. Drain on kitchen paper and keep warm.
Serve the schnitzels with lemon wedges and the warm potato salad.