Preparation: 15 min
Cooking: 35 min
600 g potatoes, washed
200 g frozen peas
80 ml (? c) olive oil
1 red onion, thinly sliced
80 ml (? c) white wine vinegar
5 ml (1 t) wholegrain mustard
small handful chives, chopped
salt and pepper
4 x 150 g pork steaks, fat removed
250 ml (1 c) wholewheat or brown breadcrumbs
handful parsley, chopped
125 ml (½ c) milk
Preheat oven to 180°C.
1 Place the potatoes in a saucepan, cover with cold water and bring to the boil then simmer for 15 minutes or until tender. Add the peas and cook for a further 3 minutes. Drain and cool.
2 Meanwhile, heat 45 ml (3 T) oil in a frying pan and cook the onion over low heat for 8 minutes, stirring occasionally, or until soft. Add the vinegar, bring to the boil, then add 60 ml (¼ cup) water and mustard, and stir to combine. Add in the chives and season with salt and pepper.
3 Thickly slice the potatoes. Combine the potatoes and peas in a bowl with the vinegar mixture.
4 Using a meat mallet or rolling pin, pound the pork steaks until 3 mm thick. Combine the breadcrumbs and parsley in a shallow bowl. Whisk the eggs with milk in a second bowl. Dip the pork steaks in the egg mixture and coat with the breadcrumb mixture.
5 Heat the remaining oil in a frying pan over medium heat. Fry the pork, in two batches, for 1 minute each side or until golden. Drain on paper towel. Place on a baking sheet and cook for 10 minutes in the oven or until fully done.
6 Serve the schnitzel with the pea potato salad.