Pork Schnitzel with Potato Salad

Boil the potatoes

Add the halved baby potatoes to a pot of well-salted cold water and bring to a boil. Cook for 10–15 minutes until tender when pierced with a knife. Drain and set aside — you'll dress them while still warm so they soak up the flavors.

Pound the pork

Slice the pork loin into escalopes roughly 1 cm thick. Place each piece between two sheets of cling film and pound with a rolling pin or meat mallet until about 5 mm thin and even. Season both sides generously with salt and black pepper.

Set up the breading station

Arrange three shallow dishes in a row: one with flour, one with the beaten egg, and one with breadcrumbs. Working one at a time, coat each escalope in flour (shake off the excess), dip in egg, then press firmly into the breadcrumbs to get an even, well-adhered crust.

Fry the schnitzels

Heat the vegetable oil in a large frying pan over medium-high heat until shimmering — a breadcrumb dropped in should sizzle immediately. Fry the schnitzels in batches (don't crowd the pan) for 2–3 minutes per side until deep golden and cooked through. Transfer to a plate lined with kitchen paper to drain, and season lightly with salt straight out of the pan.

Make the potato salad

In a large bowl, combine the warm drained potatoes with the mayonnaise, Dijon mustard, and most of the parsley. Toss gently to coat, then taste and adjust seasoning with salt and pepper. Dressing the potatoes while warm helps them absorb the flavors fully.

Serve

Plate the schnitzels alongside a generous spoonful of potato salad and scatter over the remaining parsley. Serve immediately so the crust stays crisp.