Parmesan pork schnitzel with warm potato and bean salad
- 1. Combine buttermilk and mustard in a shallow dish and add pork. Cover and refrigerate for 4 hours to marinate. - 2.
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- Dish
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- Skillet
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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
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