Pork Schnitzel with Potato Salad

📝 Ingredients

• 2 pork escalopes (about 130 g each)
• 20 g plain flour
• 1 egg
• 50 g breadcrumbs
• 2 tbsp rapeseed oil (1 for the escalopes, 1 for the dressing)
• 500 g waxy potatoes (4 medium ones of about 125 g each)
• ½ chicken stock cube + 100 ml hot water
• 1 shallot (about 30 g)
• 4 gherkins (about 40 g)
• 1 tbsp Dijon mustard + 1 tbsp white wine vinegar
• 10 g fresh chives
• ½ lemon (in wedges, to serve)
• Salt, black pepper

🍴 Utensils

• Air fryer
• Saucepan
• Rolling pin
• Freezer bag
• 3 shallow bowls
• Mixing bowl

📖 Steps

1. Wash the potatoes and put them whole, skin on, in a pan of cold salted water. Bring to the boil, then cook for 20 to 25 min over a medium heat, until the tip of a knife slides in easily.
2. Meanwhile, slip each escalope into a freezer bag and flatten it with a rolling pin, tapping gently from the centre outwards, until it is 5 mm thick. Season with salt and pepper on both sides.
3. Set out three shallow bowls: the flour, the egg beaten with a fork and a pinch of salt, and the breadcrumbs. Dip each escalope in the flour (tap off the excess), then in the egg and finally in the breadcrumbs, pressing just enough for them to stick.
4. While the potatoes are cooking, make the dressing: dissolve the half stock cube in the hot water, then add the mustard, vinegar, 1 tbsp oil, the finely chopped shallot, salt and pepper. Whisk with a fork.
5. Drain the potatoes and peel them while still hot, holding them with a fork, then cut into 5 mm slices. Put them in the salad bowl, pour over the warm dressing, add the sliced gherkins and mix gently. Leave to rest while the escalopes cook.
6. Preheat the air fryer for 3 min at 200 °C. Brush the breaded escalopes with 1 tbsp oil in total, on both sides, and lay them flat in the basket without overlapping (one at a time if the basket is small).
7. Cook for 11 min at 200 °C, turning the escalopes halfway through, until the coating is golden and crisp and the meat is white in the centre, with no trace of pink. In the oven: 210 °C, 18 min on a baking tray lined with baking paper, turning halfway through.
8. As they rest, the potatoes soak up the dressing: the salad should be glossy and tender, not swimming. Sprinkle with snipped chives and serve with the piping hot schnitzels and the lemon wedges, to squeeze over the coating.