Pork schnitzel with German potato salad

Method

• Step 1
  To make salad, place potatoes in a large saucepan, cover with cold water, bring to the boil, then simmer for 15 minutes or until tender. Add beans and cook for a further 3 minutes or until beans are tender. Drain and cool.
• Step 2
  Meanwhile, heat 60ml (1/4 cup) oil in a frying pan over low heat. Add onion and cook for 8 minutes, stirring occasionally, or until soft. Add vinegar, bring to the boil, then add 60ml (1/4 cup) water and mustard, and stir to combine. Season with salt and pepper.
• Step 3
  Thickly slice potatoes and cut beans into 1cm pieces. Combine in a bowl with vinegar mixture and parsley.
• Step 4
  Preheat oven to 150°C. Cut pork steaks in half horizontally. Using a meat mallet or rolling pin, pound pork until 3mm thick. Combine parmesan, breadcrumbs and sage in a shallow bowl. Whisk eggs with milk in a second bowl and place flour in a third bowl and season. Dust pork with flour, dip in egg mixture and coat in breadcrumb mixture. Repeat, dipping pork in egg mixture and coating in breadcrumb mixture.

• Step 5
  Heat remaining 60ml (1/4 cup) oil and butter in a non-stick frying pan over low–medium heat. Fry pork, in 2 batches, for 1 minute each side or until golden. Drain on paper towel. Serve schnitzel with potato salad and lemon cheeks.