Pork Schnitzel
Pork Schnitzel
Blushing Potato Salad & Fried Eggs
Ingrediënten
Serves 2 | Total 20 Minutes
- 1 x 567g tin of new potatoes
- 50 g mixed baby cornichons & pickled onions
- 4 tablespoons natural yoghurt
- 1 heaped teaspoon Dijon mustard
- 2 jarred pickled baby beetroots
- 2 x 200g pork loin steaks
- 3 large eggs
- 75 g fine dried breadcrumbs
Instructies
- Pour the potatoes, juice and all, into a small pan on a medium heat and boil for 3 minutes.
- Finely chop the cornichons and pickled onions and, in a large bowl, mix with the yoghurt and mustard.
- Drain and stir in the potatoes, then season to perfection.
- Finely chop the beetroot and pile on top, ready to mix later.
- Cut the fat off the pork steaks and discard, then carefully slice through the middle of each pork steak with a sharp knife so you can open it out flat like a book, and flatten with your fist.
- Beat 1 egg in a shallow bowl, and spread the breadcrumbs across a plate.
- Season the pork, dip in the egg, letting any excess drip off, then turn in the breadcrumbs until well coated.
- Put a large non-stick frying pan on a medium-high heat with enough olive oil to coat the bottom of the pan.
- Once hot, add the pork steaks and cook for 8 minutes, or until golden, turning halfway, then remove to a plate lined with kitchen paper to drain, leaving the pan on the heat.
- Quickly crack in the remaining eggs and fry to your liking, then drain those, too.
- Toss the potato salad, plate everything up, sprinkle over a pinch of black pepper, and serve.
