Crispy Parmesan Pork Schnitzel & Herby Potato Salad

4 small pork schnitzels (not crumbed)

½ cup plain flour

2 small eggs, beaten

1 cup panko breadcrumbs

½ cup grated parmesan cheese

4 tbsp The Good Oil extra virgin rapeseed oil (for frying)

500g new potatoes, halved if large

3 spring onions, finely sliced

⅓ cup gherkins, finely chopped

Small handful fresh parsley, chopped

2 garlic cloves, finely grated

Juice of ½ lemon, plus extra wedges to serve

1 tbsp apple cider vinegar

1 tbsp wholegrain mustard

2 tsp maple syrup

2 tbsp The Good Oil extra virgin rapeseed oil (for the dressing)

A few handfuls of rocket or spinach leaves

Salt and pepper, to taste

Place the potatoes in a pot, cover with cold salted water, and bring to a boil. Simmer for 12-15 minutes, or until just tender. Drain and set aside to cool slightly.

Set up three shallow dishes: one with flour (seasoned generously with salt and pepper), one with the beaten eggs, and one with the panko and parmesan mixed together. Dredge each schnitzel in the flour, then dip in the egg, and coat well in the breadcrumb mixture, pressing to help it stick.

Heat the oil in a large frying pan over medium heat. Cook the schnitzels for 3-4 minutes each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.

In a small bowl, whisk together the garlic, lemon juice, vinegar, mustard, maple syrup and oil. Season with salt and pepper. In a bowl, toss the warm potatoes with spring onion, gherkin and parsley. Drizzle over the dressing and toss gently to coat.

Serve the schnitzels with the potato salad and a handful of green leaves. Garnish with extra parsley and a lemon wedge on the side.