Pork Schnitzel with Rocket, Green Beans and Sour Cream

Steps

1. Preheat oven to 220°C. Bring a half-full kettle to the boil. Line an oven tray with baking paper. Preheat BBQ hot plate to medium (if using). Prepare ingredients. Place potatoes on prepared tray with a drizzle of oil and season. Roast in oven for about 25 minutes until tender and golden, turning once halfway through cooking.
2. Pat pork dry and cut in half widthways. Place both pieces in between two pieces of cling film and use a mallet or rolling pin to flatten pork so they are ½ cm thick. Slice each piece in half again. Season lightly and set aside.
3. Place seasoned flour, egg and crumb in separate bowls or plates. Coat each piece of pork first in flour, then egg, then crumb, shaking off excess as you go. Set aside.
4. Heat a drizzle of oil in a large fry-pan with butter. Cook schnitzel for 2-3 minutes each side until golden brown. Swirl the pan to distribute the oil as you cook to get an even golden colour. Set aside to rest for 1-2 minutes before slicing thickly. While schnitzel cooks prepare beans.
5. Place beans and a pinch of salt in a heat-proof bowl, cover with boiling water and leave for 3 minutes. Drain and return to bowl with a drizzle of oil and season. When potatoes are cooked, toss with rocket, spring onions and sour cream and season.
6. To serve, dollop sour cream onto plates. Divide potatoes and beans between plates along with schnitzel. Serve lemon wedges on the side for squeezing over schnitzel.