500 grams pork fillet
2½ cups fresh white breadcrumbs or Panko crumbs
100 grams Cheddar cheese, grated
small handful flat-leaf parsley, roughly chopped
2 eggs, beaten
½ cup plain flour
sea salt and freshly ground pepper
Trim the silver skin off the pork fillet and cut into 3 cm thick pieces.
Place cut side up between 2 pieces of plastic wrap and beat out to ½ cm thick.
Put the breadcrumbs, cheese and parsley in a food processor and process until well combined.
Put the crumbs, eggs and flour in 3 separate shallow dishes and season each with salt and pepper.
Dust the schnitzels first in the flour then dip in the beaten egg, letting the excess drip off, then coat with the crumbs, pressing them on firmly. Cover and refrigerate if not cooking immediately.
Heat a large sauté pan with a little oil and a knob of butter and when the butter starts to foam cook the pork for 2-3 minutes each side until golden and crisp and just cooked through. Don’t have the heat too high or the cheesy crumbs will catch and burn. Drain on kitchen towels. Keep warm in a low oven if cooking in batches.
To serve: Place on a platter and serve with the potato salad and lemon wedges.
Pantry note: Panko crumbs are flaky Japanese dried bread crumbs that create a deliciously crunchy crust. Available in the international section of good supermarkets or from Asian food stores.