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Lemon and thyme pork schnitzel with potato salad
Fruit and vegetables
400g/14oz
new potatoes
, scrubbed
50g/2oz baby
gherkins
, drained and sliced
1
lemon
, zest and 2 tsp juice
1 tbsp chopped fresh flatleaf
parsley
½
lemon
, zest only, finely grated
1 heaped tbsp chopped fresh
thyme
leaves
2 handfuls fresh
watercress
Tins, packets and jars
3 tbsp
mayonnaise
2 tbsp baby
capers
, drained
2 tbsp
plain flour
Cooking ingredients
salt and freshly ground
black pepper
salt and freshly ground
black pepper
300ml/10½fl oz
sunflower oil
1-2 tsp extra virgin
olive oil
Dairy, eggs and chilled
1 large free-range
egg
15g/½oz
parmesan
, finely grated
Meat, fish and poultry
2 x 180g/6oz
pork loin
steaks, fat trimmed
Other
1 tbsp crème fraiche
75g/2½oz coarse dried white breadcrumbs, preferably Japanese
panko breadcrumbs
Back to recipe
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