Crispy Pork Schnitzels with Lemon-Dill Potato Salad
We’ve given the classic pork schnitty an upgrade! With extra crunch from the seeded crumb and a refreshing potato salad, this dish will have you wondering why you didn’t try it sooner!
45 mins
Easy
4
What you’ll need
INGREDIENTS
- 4 SunPork Fresh Foods Pork Topside, thinly sliced
- 750g baby potatoes, skin on
- 1 red onion, finely diced
- 25g dill, finely chopped
- ½ Tbsp. wholegrain mustard
- 2 lemons, zested and juiced
- 2 Tbsp. olive oil
- 1 cup flour
- 8 eggs
- 200g mixed seeds
- 200g panko breadcrumbs
- 10g fresh sage leaves
- Oil, for shallow frying
- Salt and pepper, to season
How to make it
- Add potatoes to a large saucepan, cover with cold water and season with salt. Set over med-high heat and bring to the boil, then reduce to a simmer and cook for 10-12 mins until fork tender. Drain and set aside covered for 10mins.
- Shake the potatoes around in the pot before adding, red onion, dill, mustard, lemon zest and juice. Drizzle with olive oil and season with salt and pepper to taste, before tossing together to combine.
- Place pork between two sheets of baking paper and, using a meat mallet, bash the pork until nice and thin.
- Use three bowls, one for flour, one with 4 eggs whisked together, and one with the seeds and panko breadcrumbs mixed together.
- Generously season the pork slices with salt and pepper. Coat with flour first, then egg and lastly the breadcrumb mixture and press in firmly. Repeat this process until all the pork slices are done.
- Cover the base of a large fry-pan with 2-3 cm oil to shallow fry and over a med. heat. Dip a wooden spoon or chopstick into the oil and if it bubbles, the oil is hot enough. Carefully add pork schnitzels and cook for 4-5 mins until the crust is golden brown. Transfer to a paper towel to soak up any excess oil and place in a warm oven while you cook the rest.
- In another fry-pan heat, add 2-3 cm of oil, and heat over med. heat. Add sage leaves and cook for 15-30 secs then drain on paper towel. Using the same pan, remove excess oil , then fry the remaining 4 eggs until cooked to your liking.
- Place the pork schnitzels on a plate, add the potato salad and fried egg, then garnish with sage leaves and a lemon wedge.
- Serve and enjoy!
