Schnitzel with potato salad

Ingredients

• 150 gBoneless pork chop
• 20 gPlain flour
• 60 gEgg, beaten (1 piece)
• 40 gwhite breadcrumbs
• 15 gCanola oil
• 200 gPotatoes, waxy
• 30 gOnion
• 100 mlVegetable stock
• 10 gVinegar (2 tsp)
• 5 gOlive oil (1 tsp)
• Mustard, lemon, parsley, salt, pepper

How to make it

1. Boil the potatoes in their skins, peel them and slice them while still warm.
2. Finely dice the onion, stir it with hot stock, vinegar, mustard, oil, salt and pepper and pour it over the warm potatoes. Leave for 20 minutes.
3. Beat the meat thin between cling film, then salt and pepper it.
4. Turn it in flour, egg and breadcrumbs, laying the crumbs on loosely.
5. Get the oil hot in the pan and fry the schnitzel golden for two to three minutes a side, swirling the pan as you go.
6. Serve with lemon, parsley and the potato salad.

One tip

The coating should lift off the meat and ripple as it fries, so swirl the pan and spoon fat over the schnitzel.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.