Pork cutlets, new potato’s in whole grain mustard, shallots and lemon juice and, apple & cabbage salad on the side

1. Boil the new potatoes in salted water until just tender, about 15–18 minutes. Drain and allow to steam dry for 2 minutes, then halve them while still warm. 2. While potatoes cook, pound the pork cutlets to an even thickness of about 1cm between cling film. Season well with salt and pepper, then dredge in flour, dip in beaten egg, and coat thoroughly in breadcrumbs. Press firmly to adhere. 3. For the potato salad: in a pan over medium-low heat, gently soften the sliced shallots in 1 tbsp olive oil for 5–6 minutes until translucent. Remove from heat, add whole grain mustard, lemon juice, remaining olive oil, and parsley. Toss with the warm potatoes and season to taste. 4. For the apple and cabbage salad: finely shred the cabbage and julienne or coarsely grate the apple. Toss together with a splash of apple cider vinegar, a drizzle of olive oil, salt, and black pepper. Set aside to lightly pickle while you cook the pork. 5. Heat the frying oil in a heavy-based skillet over medium-high heat. Test with a breadcrumb — it should sizzle immediately. Fry the breaded pork cutlets for 3–4 minutes per side until deep golden brown and cooked through (internal temp 63°C/145°F). 6. Transfer the cutlets to a wire rack or paper towel-lined plate to drain. Rest for 2 minutes — this keeps the crust crisp rather than steaming. 7. Slice the cutlets into strips as shown and plate in a wide bowl alongside the warm mustard potato salad and the fresh apple-cabbage slaw. Serve immediately. Tip: For an extra-crispy schnitzel-style crust, double-crumb the cutlets — after the first breadcrumb coating, dip back in egg and coat in breadcrumbs a second time. This creates a dramatically crunchier, more textured crust that holds up well even as it rests.

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