Crispy Breaded Pork With Warm Potato Salad - cooking recipe

Ingredients

1 3/4 lb red potatoes
1 None day-old bread roll
4 tbsp dried breadcrumbs
5 tbsp chopped fresh parsley
4 None pork cutlets
5 tbsp Dijon mustard
5 tbsp white balsamic vinegar
2 tsp sugar
8 tbsp olive oil
1/2 cup cherry tomatoes, halved
1/2 cup yellow cherry tomatoes, halved
1 None red onion,sliced thin
4 None scallions, trimmed and sliced thin
4 tbsp vegetable oil

Preparation

Cook the potatoes in boiling, salted water for 25-30 mins until just tender. Meanwhile, place the bread roll in a food processor and pulse until it is finely chopped. Mix the bread, breadcrumbs and parsley together.
Season the pork and brush both sides with mustard. Press into the breadcrumb mixture.
Drain the potatoes and refresh under cold water. Peel the potatoes and cut into thick slices.
Place the remaining mustard in a bowl and mix in the vinegar and 1 tsp sugar. Continually whisk in the oil in a thin stream. Season. Stir the potatoes, tomatoes, onion and scallions into the dressing.
Heat the oil in a skillet, add the pork and cook for 2-3 mins on each side until golden and cooked through. Divide the salad and pork between 4 plates and serve.