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1
Cook the potatoes in lightly salted boiling water until tender; then drain them well and set aside to cool a little.
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2
To make the mayonnaise, whiz up 2 eggs and 2 egg yolks with the mustard, garlic and a pinch of salt in a food processor for 1 minute, then pour the vegetable oil through the feeder tube, a little at a time, while continuing to mix the other ingredients; add the juice of half a lemon (depending on size), and salt and freshly ground black pepper, to taste; briefly whiz to combine lemon juice, salt and pepper and taste to check that the seasoning is as you like it.
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3
Heat 3/4 tablespoon of the olive oil in a non-stick pan and saute the bacon until it is crisp and golden; toss the potatoes, bacon and spring onions in a bowl, together with the mayonnaise to taste; Set aside (but not in the fridge).
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4
Put the seasoned flour in a large bowl, the egg mixed with milk in another bowl, and the breadcrumbs with parsley in a third bowl.
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5
Flour the schnitzels, one at a time, dip them in the egg wash and then in the breadcrumbs. (If time permits, place them on a tray and refrigerate for 10-15 minutes to set the crumbs.).
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6
Heat the remaining olive oil in a large non-stick pan and make sure that the oil is really hot before adding the schnitzels so that the surface of the schnitzels is immediately sealed; depending on the size of the pan, they may best be panfried in batches; when taken out of the pan, drain the schnitzels well on kitchen paper towels (keeping warm in the oven, if necessary).
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7
To serve, place the schnitzels on individual plates with a mound of the potato salad and a lemon wedge on the side.
