Pork Schnitzel With Crunchy Apple Salad

Boil a kettle

Cut all the potatoes to roughly equal size (approx. 4cm chunks)

Add the potatoes and salt (optional) to a pot of boiling water and boil for 15 min or until you can pierce them easily with a fork

Meanwhile, crack the egg(s) onto a shallow bowl and beat well

Add 3 tbsp (5 tbsp) of plain four to another shallow bowl and season with salt and pepper

Add the breadcrumbs to a third bowl

Slice each pork loin steak in half lengthwise, to form 4 (8) escalopes

Tip: Lay your hand flat over the steaks and carefully saw through with a sharp knife

Coat one escalope with the seasoned flour, tapping off any excess

Dip it in the egg and coat well, then roll it in the breadcrumbs and coat evenly

Repeat with the remaining steaks

Grate the zest of the lemon(s)

Slice the spring onion(s) finely, discarding the root end(s)

Dice the apple finely (approx. 1cm thick), discarding the core

Chop the celery finely (approx. 1cm thick)

Add the lemon zest, mustard and juice of half the (whole) lemon to the yoghurt in a bowl

Season to your taste with a pinch or two of sugar

Mix well and set aside

Cut the remaining lemon into quarters

Add 1-2 tbsp of vegetable oil to a large pan on a high heat

Once the oil is hot, add the pork and cook for 3 min on each side, or until turned golden brown and cooked through

Transfer to a kitchen paper lined plate

Add the lemon wedges to the pan, cook for 1 min on both sides or until caramelised on the surface

Once the potatoes are done, drain well and allow to cool a little

Add the apple, celery and spring onion to the potatoes

Add just enough yoghurt dressing to coat everything and mix well