How on Earth have we never done this recipe before? Schnitzel is an absolute favourite and we've been told that it definitely cannot possibly ever have a sauce with it. Just pork schnitzel, lemon and potatoes. Bam.
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600 g new potatoes
2 tbsp vegetable oil
100 g flour
200 g toasted fresh breadcrumbs
2 tsp cayenne pepper
4 pork or veal steaks (300g each)
50 g butter
50 g lard
1/2 bunch parsley
Preheat The Oven
Preheat an oven to 200ºC.
Cook The Potatoes
Toss the new potatoes in the oil, salt and pepper. Tip onto a baking tray and roast in the oven for 40 minutes. Turn a few times during cooking until crisp and golden all over.
Set Up Your Pane
Separate the eggs into two large bowls and whisk the whites so that they are foamy but not quite at soft peaks.
Use a fork to break up the yolks.
Tip flour into another large bowl and the breadcrumbs into another with the cayenne powder. Season both with salt and pepper.
Roll a layer of clingfilm over a chopping board and place a pork steak down. Lay another sheet of clingfilm over the top and bash the meat very thin (0.5cm) using a meat tenderiser or a rolling pin.
Repeat for all of the steaks.
Pane The Pork
Line a large chopping board or tray with greaseproof paper.
Coat each steak with the flour, then the egg yolks, egg whites and finally the breadcrumbs. Lay the finished steaks onto the lined board or tray.
Cook The Pork
Add the butter and the lard to a large frying pan and heat over a medium high heat until it’s foaming.
Add the steaks and fry for 3-4 minutes on each side until the breadcrumbs are crispy and a deep golden brown.
Drain any excess oil on the schnitzels on kitchen paper and put them on plates. Finely chop the parsley and toss it with the potatoes and serve those alongside the schnitzels.
Add a lemon wedge to each plate and tuck in while it’s hot!