Treat yourself to a bistro-worthy meal in the comfort of your own meal with this delightful schnitzel.
- To make salad, place potatoes in a large saucepan, cover with cold water, bring to the boil, then simmer for 15 minutes or until tender. Add beans and cook for a further 3 minutes or until beans are tender. Drain and cool.
- Meanwhile, heat 60ml (1/4 cup) oil in a frying pan over low heat. Add onion and cook for 8 minutes, stirring occasionally, or until soft. Add vinegar, bring to the boil, then add 60ml (1/4 cup) water and mustard, and stir to combine. Season with salt and pepper.
- Thickly slice potatoes and cut beans into 1cm pieces. Combine in a bowl with vinegar mixture and parsley.
- Preheat oven to 150°C. Cut pork steaks in half horizontally. Using a meat mallet or rolling pin, pound pork until 3mm thick. Combine parmesan, breadcrumbs and sage in a shallow bowl. Whisk eggs with milk in a second bowl and place flour in a third bowl and season. Dust pork with flour, dip in egg mixture and coat in breadcrumb mixture. Repeat, dipping pork in egg mixture and coating in breadcrumb mixture.
- Heat remaining 60ml (1/4 cup) oil and butter in a non-stick frying pan over low–medium heat. Fry pork, in 2 batches, for 1 minute each side or until golden. Drain on paper towel. Serve schnitzel with potato salad and lemon cheeks.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set