Pork Schnitzel & Pickled Salad
Clock Image
Prep: 15 mins
Cook: 25 mins
A traditional Austrian dish of crispy breadcrumbed pork tickled pink with a potato salad. The hills will be alive with the sound of eating.
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779 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 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
From your kitchen
  • Sea salt and freshly ground pepper
  • 2 tbsp olive oil
You'll need
  • A couple of bowls
  • Large pan
  • Colander
  • Baking paper
  • Rolling pin
  • Bowl
  • Frying pan
Step by step this way
  • 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.

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