Pork Schnitzel

Blushing Potato Salad & Fried Eggs

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.

Recipe Category Pork