Pork Schnitzel with Blushing Potato Salad
A quick weeknight dish of pork schnitzel with a blushing potato salad and fried eggs, inspired by a fast, magazine-style recipe. Serves 2 in about 20 minutes.
By shirley | Prep: 15 min | Cook: 30 min | Serves: 2
Tags: Dinner, Nut-Free
Ingredients
- 567 g new potatoes
- 50 g cornichons & pickled onions
- 4 tbsp yoghurt
- 1 g dijon mustard
- 2 pcs baby beetroots
- 2 pcs pork loin steaks
- 3 pcs eggs
- 75 g breadcrumbs
Instructions
- Prepare the Potato Salad: Pour the potatoes, juice, and all, into a small pan on medium heat and boil for 3 minutes. Finely chop the cornichons and pickled onions, and mix with yoghurt and mustard in a large bowl. Drain the potatoes and stir them in, seasoning to taste. Finely chop the beetroot and add on top, ready to mix later.
- Prepare the Schnitzel: Cut the fat off the pork steaks, then slice through the middle of each steak with a sharp knife to open it flat. Flatten with your fist. Beat 1 egg in a shallow bowl and spread the breadcrumbs on a plate. Season the pork, dip each piece in the egg, and then coat with the breadcrumbs. Heat a large non-stick frying pan over medium-high heat with enough olive oil to coat the pan. Cook the pork steaks for 8 minutes or until golden, turning halfway. Drain on kitchen paper.
- Fry the Eggs: Quickly crack in the remaining eggs and fry to your liking. Drain on the paper.
- Serve: Toss the potato salad, sprinkle black pepper, plate everything up, and serve.