Pork Schnitzel

• 4 Linley Valley Pork Loin Steaks
• ½ cup plain flour
• 2 eggs, beaten
• 1½ cups panko breadcrumbs
• ½ tbsp curry powder
• Salt and pepper, to season
• Neutral oil, for shallow frying
• Lemon wedges, to serve

Potato Salad

• 600g baby potatoes, halved
• 2 tbsp wholegrain mustard
• 1 tbsp Kewpie mayonnaise
• ½ red onion, thinly sliced
• 3 spring onions, sliced
• A handful of parsley, chopped
• A handful of dill, chopped
• 2 tbsp small capers
• Juice of 1 lemon
• A drizzle of olive oil
• Salt and pepper, to taste

1. Place the pork between two sheets of baking paper and gently pound to about 1cm thick. Season with salt and pepper. Set up three bowls — flour, beaten eggs, and panko mixed with curry powder, salt and pepper. Coat each steak in flour, dip in egg, then press into the breadcrumbs.
2. Heat oil in a large frying pan over medium heat and cook the schnitzels for 3–4 minutes each side until golden and crisp. Drain on paper towel.
3. Boil the potatoes in salted water until tender, then drain and cool slightly. Toss with mustard, Kewpie, onion, spring onions, parsley, dill, capers, lemon juice, a drizzle of olive oil, and seasoning.
4. Serve the schnitzel hot with a generous scoop of potato salad and a lemon wedge on the side.