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Pork schnitzel with new potatoes and fennel salad

Name: Pork schnitzel with new potatoes and fennel salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Ingredients: 750g new potatoes, halved if large; 2 outdoor reared pork loin steaks, fat trimmed; 6 tbsp mayonnaise; 150g dried breadcrumbs; Grated zest and juice 1 lemon; Vegetable oil for frying; 1 fennel bulb, shaved or sliced thinly, fronds reserved; 100g sun-dried tomato antipasti in oil, plus 2 tbsp of the oil from the jar

By: Jen Bedloe
Former head of food delicious.

Published: 11 Jun 21
Updated: 18 Mar 24

Pork schnitzel with new potatoes and fennel salad

This easy pork schnitzel is spring on a plate: fresh fennel, new potatoes and crisp pork coated in a magic ingredient – mayonnaise – for extra succulence.

Or, for a more wintry version of this dish, try our pork schnitzels with apple and red cabbage sauerkraut.

Easy
April 2021

Test kitchen approved

Serves 4
Hands-on time 30 min

This easy pork schnitzel is spring on a plate: fresh fennel, new potatoes and crisp pork coated in a magic ingredient – mayonnaise – for extra succulence.

Or, for a more wintry version of this dish, try our pork schnitzels with apple and red cabbage sauerkraut.

Nutrition: per serving

Calories: 625kcals
Fat: 26.7g fat (3g saturated)
Protein: 21.6g protein
Carbohydrates: 71g carbs (14g sugars)
Fibre: 5.9g fibre
Salt: 1.3g salt

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Ingredients

750g new potatoes, halved if large
2 outdoor reared pork loin steaks, fat trimmed
6 tbsp mayonnaise
150g dried breadcrumbs
Grated zest and juice 1 lemon
Vegetable oil for frying
1 fennel bulb, shaved or sliced thinly, fronds reserved
100g sun-dried tomato antipasti in oil, plus 2 tbsp of the oil from the jar

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Method

Cook the potatoes in a pan of boiling water until tender (15-18 minutes), then drain and keep warm. Meanwhile, slice the pork steaks in half horizontally to make 4 portions. Put the mayo in a bowl and the breadcrumbs on a plate, then stir the lemon zest and some salt and pepper into the breadcrumbs.
Coat both sides of each piece of pork with the mayonnaise, then press each side into the breadcrumbs to coat fully. Set aside while you finish the rest.
Heat a glug of oil in a large non-stick frying pan over a medium heat, then fry the pork for 3-4 minutes on each side until cooked through and golden. Do this in batches if you need to, wiping out the pan (see Know-how) and adding more oil between batches.

Toss the sliced fennel, antipasti and reserved fennel fronds with the olive oil from the jar of tomatoes, adding lemon juice, salt and pepper to taste. Serve the pork with the salad and potatoes.

Recipe from April 2021 Issue

Nutrition

Nutrition: per serving

Calories: 625kcals
Fat: 26.7g fat (3g saturated)
Protein: 21.6g protein
Carbohydrates: 71g carbs (14g sugars)
Fibre: 5.9g fibre
Salt: 1.3g salt

delicious. tips

Easy swaps: Use sliced olives or chargrilled peppers instead of the tomato antipasti.
Wipe out the pan after frying each batch – crumbs that fall off will burn and taint the oil.