Lemon and thyme pork schnitzel with potato salad

By The Hairy Bikers · bbc.co.uk

45 minServes 4

Crispy herb-crusted pork schnitzels served with a tangy caper and gherkin potato salad, finished with peppery watercress.

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400 g new potatoes, scrubbed	Boil potatoes until tender, 15–18 min	Drain & rinse potatoes until cold	Cut potatoes into chunks, stir into dressing with zest	Season potato salad with salt & pepper, sprinkle parsley	Plate salad, watercress & schnitzel; drizzle with olive oil
3 tbsp mayonnaise	Mix mayo, crème fraiche, capers, gherkins & lemon juice
1 tbsp crème fraiche
2 tbsp baby capers, drained
50 g baby gherkins, drained and sliced
2 tsp lemon juice
salt and freshly ground black pepper
1 tbsp chopped fresh flatleaf parsley
zest of 1 lemon (for potato salad)
2 × 180 g pork loin steaks, fat trimmed	Flatten pork steaks to 1 cm, cut in half, season	Dredge pork in flour, egg, then breadcrumb coating	Fry 2 schnitzels 2–3 min per side until golden & cooked	Drain on paper, keep warm; repeat with remaining 2
salt and freshly ground black pepper
1 large free-range egg	Beat egg in bowl
2 tbsp plain flour
75 g coarse dried white breadcrumbs, preferably Japanese panko	Mix breadcrumbs, lemon zest, parmesan, thyme & salt
½ lemon, zest only, finely grated (for coating)
15 g parmesan, finely grated
1 heaped tbsp chopped fresh thyme leaves
300 ml sunflower oil	Heat oil until breadcrumb test sizzles golden
2 handfuls fresh watercress
1–2 tsp extra virgin olive oil

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