A clever spin on classic pork schnitzel, these succulent cutlets are served with a warm herbed potato salad.
- Cook the potatoes in a saucepan of salted boiling water for 15 minutes or until tender. Drain. Set aside to cool slightly. Cut the potatoes in half. Combine olive oil, vinegar and mustard in a bowl. Season with salt and pepper. Add potato and toss to coat. Add the cabbage, dill and shallot. Toss to combine.
- Meanwhile, use the flat side of a meat mallet to pound pork until about 2cm thick. Lightly whisk egg in a shallow bowl. Place the flour and breadcrumbs on 2 separate plates. Dip 1 pork cutlet in flour. Shake off excess. Dip in egg, then breadcrumbs, pressing firmly to coat. Repeat with the remaining pork, flour, egg and breadcrumbs.
- Heat vegetable oil in a large frying pan over medium-high heat. Cook half the pork for 3 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with the remaining pork. Serve with the potato salad.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set