Serving: 4 pork cutlets

Ingredients:

Pork Schnitzel:

• • Approx 225g boneless pork chops (about 2 centre-cut pork loins)
  • ½ Cup oil (canola or vegetables)
  • 2 Small whole eggs, slightly beaten
  • 1 Cup panko crumbs or breadcrumbs
  • 1 tbs All-purpose flour
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • Cayenne pepper (optional)
  • Salt and pepper

Lemon sauce:

• • 110g Butter
  • 1 tbsp Cornstarch
  • 1 Juiced large lemon
  • Salt to taste

Side potato salad:

• • 250 g Small potatoes
  • ¼ Lemon, Juice only (or use ½ tbsp white wine vinegar or cider vinegar)
  • 1 tbsp Extra virgin olive oil
  • 1 Spring onion, trimmed and finely sliced (reserve some for garnish)
  • 1 tbsp Mayonnaise
  • ½ tsp Wholegrain mustard or other mild mustard (optional)
  • 1 tbsp Finely chopped soft herbs, such as parsley, mint or dill (optional)
  • Salt and black pepper

Method/Preparation:

Pork schnitzel:

1. 1. Start by setting up the dipping and dredging station: 1 bowl with slightly beaten eggs and another bowl for the panko crumbs.
   2. Prepare the flour and spices mixture by adding onion powder, garlic powder, cayenne pepper, salt and pepper to the flour.
   3. Start by slicing the pork lengthwise and coat them in the flour and spices mixture.
   4. Then put the pork slices in the egg wash and then coat them well in Panko crumbs.
   5. Cover them well within the mix and place them in a pan along with some oil and leave them until golden on each side.
   6. Once they’re ready, place them on a cooling rack nearby, with a dish or foil underneath to drain the excess oil.
   7. It is ideal to prepare a potato salad as a side. Check out how it can be prepared below.
   8. Finally, serve the pork schnitzel along with the side potato salad.

Lemon sauce:

1. 1. In a small saucepan on a low heat, melt butter, whisk in cornstarch, remove from heat, add fresh lemon juice, mustard and add salt and pepper to taste.

Potato salad:

1. 1. Boil the potatoes in salted water until tender.
   2. Meanwhile, mix the lemon juice and oil in a serving bowl. Then add the chopped spring onions.
   3. Once cooked, cut the still-warm potatoes into halves or quarters, depending on size. (If you prefer peeled potatoes in your potato salad you can remove the skins at this stage). Add to the bowl with the lemon juice mixture and stir through. Set aside to let the potatoes cool completely.
   4. Once the potatoes are cold, stir in the mayonnaise, mustard and herbs.
   5. Season to taste with salt and pepper and serve garnished with the reserved spring onion tops. Keep in the fridge until ready to serve.