Prep time: 30 mins

Cook time: 30 mins

Organic pork schnitzel - one per person

Panko breadcrumbs

Eggs

Flour

Waxy potatoes

Red Onions

Gherkins

Capers

Shallots

Anchovy

Butter

Frying oil

Garlic

Flat leaf parsley

Soft herbs of your choosing

Lemon

Schnitzel

Flatten each cutlet with a meat tenderizer or pestle until approx doubled in surface area. Season cutlets with salt. Coat each cutlet first in flour, then beaten egg, then panko breadcrumbs. Deep fry on medium-high heat until golden and crispy on both sides.

Potato Salad

Peel and quarter potatoes. Cook in boiling salted water until tender. Allow to steam off in colander for 2-3 minutes. For the dressing, combine mustard, kewpie mayo, red wine vinegar, salt and pepper. Gradually add vegetable oil while whisking to emulsify. Dress potatoes while still warm. Add finely minced gherkins, finely chopped and quick-pickled onions, and a generous amount of chopped parsley and/or soft herbs of your choice. Taste for seasoning as potatoes might need a little more salt.

Butter condiment

Finely mince capers, shallot, and 2-3 anchovies and combine in a bowl with zest and juice of one lemon. Melt 1/2 stick of butter until starting to brown, then add to the bowl and stir to combine. Spoon over each Schnitzel before serving.