Pork schnitzel with new potatoes and fennel salad

Method

1. 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.
2. 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.
3. 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.
4. 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.