Parmesan pork schnitzel with warm potato and bean salad | PorkStar

Ingredients

• • 10 x Pork scotch schnitzels
• • 1 ½ cups (375ml) buttermilk
• • 2 tsps Dijon mustard
• • 450g breadcrumbs
• • 70g parmesan, finely grated parmesan
• • 1 ½ cups (225g) plain flour
• • 6 eggs, lightly beaten
• • Olive oil or neutral oil, for shallow frying
• • Lemon wedges, to serve
• • 2kg kipfler potatoes, scrubbed
• • 350g green beans, trimmed, cut into thirds
• • ½ cup (125ml) extra-virgin olive oil
• • ¼ cup (70g) Dijon mustard
• • ¼ cup (60ml) white wine vinegar
• • 3 tsps caster sugar
• • 2 large eschalots, peeled, finely chopped
• • ½ cup (100g) baby capers
• • 1 bunch dill, leaves picked, roughly chopped