Seedy Pork Schnitzel with Sage Fried Eggs

Preheat the oven or air fryer to 220°C.

Tip the potatoes into a pan and cover with cold water. Season generously with salt and set over a medium heat. Bring to the boil, reduce to a simmer and let bubble away for 10-12 minutes until the potatoes are tender. Drain and let steam.

Start by bashing out the pork chops. Remove any rind and excess fat before sandwiching the chops between two sheets of parchment paper. Using a heavy pan, bash the pork chops out until they’re super thin.

Set up a station with three bowls, one flour, one egg, one with a mixture of the seeds and breadcrumbs.

Season the pork chops well with salt and pepper and pass through the flour, egg and then the seedy breadcrumb mix. Drizzle with a little oil and lay out on a baking tray. If you’ve got a rack they can rest on while they cook, use it! Slide the pork into the oven/air fryer for 10 mins or until golden brown and crisp.

While the pork bakes, rough up the potatoes by shaking them around in the pot. Finely chop the red onion and dill and tip into the pan with the mustard as well as the zest and juice of a lemon and plenty of olive oil. Toss everything together to coat and season with salt and pepper.

Set a frying pan over a medium heat and add a good glug of olive oil, drop in the sage leaves and sizzle for 30 seconds before cracking in the egg. Season with salt and pepper and fry until done to your liking.

Serve the pork schnitzels with a spoon of potato salad, a lemon wedge, and a sage-fried egg.