Schnitzel With Asparagus Potato Salad - cooking recipe

Ingredients

800 g new potatoes
500 g asparagus, cut into long pieces
1 None lemon
4 tbsp wine vinegar
200 ml vegetable stock
1 tbsp liquid honey
6 sprigs basil, chopped, reserve some to garnish
200 g cherry tomatoes, cut in half
2 tbsp sunflower oil
4 None small pork schnitzels (each approx 150g)
2 None eggs, beaten
4 tbsp plain flour
100 g breadcrumbs
60 g butter
None None lemon wedges, to garnish

Preparation

For potato salad, cook potatoes in boiling water for 20 mins. Meanwhile, heat vinegar, stock, lemon peel, 2 tbsp lemon juice and honey in a saucepan and bring to a boil and season. Add asparagus, simmer for 3 mins then remove from heat. Add oil, basil and tomatoes. Drain potatoes, cut in 1/2 then toss with asparagus mixture and set aside to marinate.
Season pork chops then dredge in egg, flour then breadcrumbs. Heat butter in a pan and fry schnitzels for 3-5 mins on each side. Drain on paper towels. Serve with potato salad and garnish with chopped basil and lemon wedges.