Hairy Recipe: Lemon and thyme pork schnitzel with potato salad
2 large pork loin steaks (each around 180g)
1 large egg
2 tbsp plain flour
75g coarse dry white breadcrumbs, ideally Panko breadrumbs
finely grated zest ½ large lemon
15g finely grated Parmesan
1 heaped tablespoon chopped thyme leaves
300ml sunflower oil
25g fresh watercress (roughly 2 handfuls)
1-2 tsp extra virgin olive oil
flaked sea salt
freshly ground black pepper
400g small new potatoes, well scrubbed
3 tbsp mayonnaise
1 tbsp crème fraiche
2 tbsp baby capers, drained
50g baby gherkins, drained and sliced
2 tsp fresh lemon juice
1 heaped tablespoon chopped flat leaf parsley
To make the potato salad, half fill a medium pan with water and bring to the boil. Carefully add the potatoes and return to the boil. Cook for 15-18 minutes or until just tender. Drain in a colander until running water until cold.
Mix the mayonnaise, crème fraiche, capers, gherkins and lemon juice in a large bowl. Cut each of the potatoes into four chunks and toss with the mayonnaise dressing. Season with salt and pepper to taste.
To make the schnitzels, cut any fat off the pork steaks and place each one between two sheets of cling film. Bash with a rolling pin, or side of a meat mallet, until around 1cm thick. Try and keep the shape as even as possible as the steaks need to be halved. Take off the top pieces of cling film and cut the steaks in half lengthways. Season on both sides with salt and pepper.
Beat the egg well in a medium bowl. Sift half the flour onto a large plate. Put the breadcrumbs in a bowl with the lemon zest, Parmesan, thyme, a good pinch of salt and some ground black pepper. Mix well then scatter just half the flavoured crumbs over a large plate.
Take one piece of the pork and first lightly coat with flour then dip in the beaten egg and finally coat in the breadcrumbs until well covered on both sides. Put on a tray while the rest are made; replacing the flour and breadcrumbs once the first two schnitzels have been prepared.
Heat the oil in a large frying pan over a medium heat to around 170C. Do not allow the oil to overheat. Do not leave hot oil unattended. A small cube of bread will brown and crisp in 30 seconds when the oil is at the right temperature.
Fry two of the schnitzels at a time for 2 – 3 minutes on each side until crisp and golden brown on the outside and cooked throughout. Take out of the hot oil with tongs and drain on a warmed plate lined with kitchen paper. Cook the remaining two schnitzels in the same way.
Stir the potato salad and divide between four plates. Lean a hot pork schnitzel across each heap of salad and add a small handful of watercress to each plate. Drizzle with a little olive oil and serve.