Pork schnitzel with new potatoes and fennel salad
- April 2021
- Serves 4
- Hands-on time 30 min
This easy pork schnitzel is spring on a plate: fresh fennel, new potatoes and crisp pork coated in a magic ingredient – mayonnaise – for extra succulence.
Or, for a more wintry version of this dish, try our pork schnitzels with apple and red cabbage sauerkraut.
- 26.7g fat (3g saturated)
- 21.6g protein
- 71g carbs (14g sugars)
- 5.9g fibre
- 1.3g salt
- 750g new potatoes, halved if large
- 2 outdoor reared pork loin steaks, fat trimmed
- 6 tbsp mayonnaise
- 150g dried breadcrumbs
- Grated zest and juice 1 lemon
- Vegetable oil for frying
- 1 fennel bulb, shaved or sliced thinly, fronds reserved
- 100g sun-dried tomato antipasti in oil, plus 2 tbsp of the oil from the jar
- Cook the potatoes in a pan of boiling water until tender (15-18 minutes), then drain and keep warm. Meanwhile, slice the pork steaks in half horizontally to make 4 portions. Put the mayo in a bowl and the breadcrumbs on a plate, then stir the lemon zest and some salt and pepper into the breadcrumbs.
- Coat both sides of each piece of pork with the mayonnaise, then press each side into the breadcrumbs to coat fully. Set aside while you finish the rest.
- Heat a glug of oil in a large non-stick frying pan over a medium heat, then fry the pork for 3-4 minutes on each side until cooked through and golden. Do this in batches if you need to, wiping out the pan (see Know-how) and adding more oil between batches.
- Toss the sliced fennel, antipasti and reserved fennel fronds with the olive oil from the jar of tomatoes, adding lemon juice, salt and pepper to taste. Serve the pork with the salad and potatoes.
Easy swaps: Use sliced olives or chargrilled peppers instead of the tomato antipasti.
Wipe out the pan after frying each batch – crumbs that fall off will burn and taint the oil.
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