Lemon pork fillet schnitzels

Servings 2

Ingredients

Potato salad

  • 400g potatoes
  • 3Tbs mayonnaise
  • 1Tbs crème fraîche
  • 2Tbs baby capers – drained
  • 1 lemon’s zest
  • 2tsp lemon juice
  • Salt and freshly ground black pepper
  • 1tsp flat leaf parsley – finely chopped

For the schnitzels

  • 2 x 180g pork fillets – fat trimmed
  • Salt and freshly ground black pepper
  • 1large free-range egg
  • 2Tbs plain flour
  • 75g coarse dried white breadcrumbs
  • ½ lemon zest – finely grated
  • 15g Parmesan – finely grated
  • 300ml cooking oil

Method

For the potato salad:

  • Half-fill a pan with salted water and bring to the boil.
  • Add the potatoes and return to the stove. Cook for 15 – 18 minutes or until just tender. Drain in a colander and rinse under running water until cold.
  • Mix the mayonnaise, crème fraîche, capers, parsley and lemon juice in a large bowl.
  • Cut the potatoes and stir into the mayonnaise dressing with the lemon zest.
  • Season to taste.

For the pork schnitzels:

  • Sandwich the pork between 2 sheets of cling film.
  • Flatten using a rolling pin or meat mallet to create an even thickness of ½ – 1 cm.
  • Remove the cling film and cut the flattened fillet in half lengthways.
  • Season on both sides with salt and freshly ground black pepper. Repeat the process with the remaining pork.
  • Beat the egg in a bowl. Sprinkle the flour onto a plate.
  • Mix the breadcrumbs, lemon zest, Parmesan and a good pinch of salt in a shallow bowl until well combined.
  • Dredge each piece of pork first into the flour, dip it into the beaten egg, and cover it in the breadcrumb mixture until completely coated.
  • Heat the oil in a large frying pan. Add 2 of the schnitzels to the pan and fry for 2 – 3 minutes on each side until the coating is crisp and golden brown.
  • Remove from the pan and drain on kitchen towel. Repeat the process with the remaining pork schnitzels.
  • Season with a squeeze of lemon.
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