Although usually made from veal, schnitzel works well with pork or chicken escalopes

Serves 2
Preparation and cooking times
Ready in 30 minutes

Ingredients
300g baby new potatoes
2 pork escalopes
1 tbsp plain flour , seasoned, for dusting
1 egg , beaten
25g dried breadcrumbs mixed with 25g grated parmesan
oil , for frying 2 tbsp mayonnaise
1 tsp Dijon mustard
1 tbsp chives , snipped
herb salad , to serve

Method
Boil the potatoes in salted water until tender then drain.
Season the pork escalopes then dust in flour, dip in the beaten egg and coat in the parmesan breadcrumbs.

Heat table spoonful oil in a non-stick pan. Cook the schnitzels for 3 minutes each side until crisp and golden.

Mix the mayo, mustard and chives and season. Toss in the potatoes and serve with the schnitzels and some dressed salad.

PER SERVING
566 kcalories, protein 47.9g, carbohydrate 37.9g, fat 25.8 g, saturated fat 7.3g, fibre 2.1g, salt 1.59 g

Ends