Pork Schnitzel with Potato & Egg Salad

Recipe by Brent Draper

Serves – 2
Prep Time – 0 mins
Cook Time – 0 mins

Ingredients

2 pork chops
1/4 cup flour
1 egg for crumbing + 2 eggs for salad
1 cup panko bread crumbs
2 medium potatoes
4 asparagus stalks
2 spring onion stalks
1/4 red onion
1 tsp lemon zest
2 tbs mayonnaise
1 tsp curry powder
1/2 tsp English mustard
1/4 cup capers
Reserved capers brine
Dill
Bunch of Parsley
Oil for frying

Method

Preheat oven to 200 degrees
Cut potatoes into 1cm x 1cm pieces - oil, season them with salt and place in the oven for 20 mins.
Place pork chops in between two pieces of baking paper and hit with something heavy like a rolling pin or mallet/weight to flatten.
Place pork chops in a bowl and pour over a small amount of capers brine and leave to side.
Prep asparagus stalks by trimming ends.
Place asparagus, spring onions and red onion into a bowl, lightly oil and season
On a grill pan on high heat place asparagus, spring onions and red onion. You’re looking for some char marks, don’t overcook.
Dice asparagus, spring onions and red onion once cooked into 1cm pieces. Leave to the side.
In a pot, boil water and place in 2 eggs for 6-8 minutes.
Once potatoes are cooked, pull them out and leave to side to cool.
Pull eggs out of water, take off the shell and dice into 1cm cubes and leave to the side.
In three different bowls, organise breading station - cracked egg, 1 cup panko bread crumbs, 2 tbs flour. Season panko bread crumbs with salt and pepper.
Place pork chop into the flour and coat both sides, shake off excess.
Place pork chop into the egg mixture and coat both sides, shake off excess
Place pork chop into bread crumb mixture and coat both sides, set to the side.
In a pan, heat oil to 180 degrees and cook schnitzels cooking on both sides until golden brown. 2-3 minutes per side.
In a large bowl, place in potatoes, asparagus, spring onion, red onion, 1 tsp lemon zest, 1/4 cup capers, 2 tbs mayonnaise, 1 tsp curry powder, 1 tsp English mustard, 1 tbs finely chopped dill - mix through well and leave to the side.
Once pork chop is cooked, place onto a paper towel and allow excess oil to drip off.
Plate up by placing schnitzel down first, then topping with potato salad, serving with a wedge of lemon on the side.