Beef Schnitzel with Hasselback Potatoes and Crunchy Salad

Steps

1. oven to 230°C. Bring a large pot of salted water to the boil. Line an oven tray with baking paper
2. Partially cook whole potatoes in pot of boiling water for 10 minutes. While potatoes cook, mix oil, melted butter, potato spice mix and garlic together in a small bowl. Drain potatoes and run under cold water until cool enough to handle.
3. Place a wooden spoon alongside each potato and use it as a stopper to stop the knife going all the way through. Make 8-10 slices on the top of each potato, ¾ of the way through. Place onto prepared tray and drizzle with melted butter mixture. Bake for 25-30 minutes, until tender.
4. While potatoes are cooking, pat schnitzel dry with paper towels and cut any larger pieces in half. Place seasoned flour in a shallow bowl, whisk eggs with milk in a second bowl and mix breadcrumbs, schnitzel spice mix and lemon zest in a third bowl.
5. Coat each piece of schnitzel first in flour, then egg mixture, then breadcrumb mixture, shaking off excess as you go. Heat a drizzle of oil and 1 tablespoon of butter (if using) in a large fry-pan on medium-high heat. Cook schnitzel, in batches, for about 1 minute each side, until golden. Add extra oil and butter as needed.
6. While schnitzel cooks, prepare the salad. In a medium bowl, mix lemon juice and mayonnaise together. Finely chop lettuce and spinach; peel and grate carrot; thiny slice celery. Add all to bowl with dressing, toss to combine and season to taste.
7. divide hassleback potatoes, beef schnitzel and crunchy salad between plates. Serve with a wedge of lemon on the side, to squeeze over schnitzel.