Parmesan & Buttermilk Pork Schnitzels With Potato Salad

Step 1: To make potato salad, place potatoes into a medium saucepan and cover with cold water and place over a high heat and bring to the boil and then reduce heat and simmer for 8 to 10 minutes or until just tender and then drain and rinse under cold water and set aside to cool.

Step 2: Place potatoes into a bowl and add onion, gherkins, dill and mayonnaise and season with salt and pepper and toss until well combined; cover and chill.

Step 3: Place pork steaks between sheets of baking paper and using a meat mallet pound until 1cm thick.

Step 4: Place flour onto a plate and season with salt and pepper.

Step 5: Lightly whisk butter milk and eggs in a shallow bowl.

Step 6: Combine breadcrumbs, parmesan and parsley in a shallow bowl.

Step 7: Dust each piece of pork with flour, dip into egg and evenly coat in breadcrumb mixture, pressing the crumb mixture into the pork and place on a tray and chill for 15 minutes.

Step 8: Heat 2 tablespoons oil and 20 grams butter in a large frying pan over medium heat and when butter has melted, and mixture is sizzling, add 2 schnitzels and cook for 4 to 5 minutes on each side or until golden and just cooked through and then transfer to a plate lined with paper towel and keep war and then repeat using remaining oil, butter and schnitzels.

Step 9: Serve schnitzels with potato salad and lemon wedges and garnish with leafy greens