Schnitzel With Asparagus Potato Salad

1. 1

   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.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.