- 1 red onion
- 1 lemon
- 1 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- 1 lettuce
- A 500g bag of new potatoes
- A 250g bag of French beans
- 2 pork escalopes
- A 50g bag of breadcrumbs
- 1 tbsp cornflour
- 1 egg
- A handful of chives
- Sea salt and freshly ground pepper
- 2 tbsp olive oil
- A couple of bowls
- Large pan
- Colander
- Baking paper
- Rolling pin
- Bowl
- Frying pan
- 1.
Peel and thinly slice the red onion. Juice half the lemon. Whisk together with 1 tsp of the Dijon mustard and 2 tbsp red wine vinegar in a bowl. Add in the sliced onion. Set aside to pickle. Tear the leaves from the lettuce and set aside.
- 2.
Halve or quarter the potatoes so they’re roughly the same size. Simmer in a large pan of boiling water for 10 mins. Drop in the French beans. Simmer for another 2 mins. Drain and leave to cool slightly.
- 3.
Place the pork escalopes between 2 sheets of baking paper. Use a rolling pin to bash the steaks till they’re half their original thickness.
- 4.
Break the egg into a wide bowl and beat it. Tip the cornflour and breadcrumbs onto two separate plates. Season each lightly with salt and pepper.
- 5.
Coat the pork escalopes well with the cornflour. Dip them in the egg, followed by the breadcrumbs – ensure each escalope is well covered.
- 6.
Heat 2 tbsp oil in a frying pan over a medium heat. Once hot, carefully add the breaded escalopes. Fry for 4-5 mins on each side till golden, crispy and cooked all the way through.
- 7.
Quickly assemble your salad: pour the pickled onion and mustardy dressing into the potatoes and beans. Snip in the chives. Season. Tumble together. Slice the remaining lemon half into wedges.
- 8.
Serve the pork schnitzels with the pickled salad, lettuce leaves, a dollop of the remaining mustard and the lemon wedges for squeezing.
