Modern Schnitzel Bowl with Potatoes and Mustard Yoghurt Dressing

• 500 g Mixed baby potatoes
• 1 ½ tsp Fine sea salt
• 1 medium Cucumber
• 120 g Radish
• 150 g Greek yogurt
• 1 ½ tbsp Dijon mustard
• 1 medium Lemon
• ½ tsp Black pepper
• 10 g Fresh dill
• 60 g Plain flour
• 1 Egg
• 80 g Panko breadcrumbs
• 2 pieces Pork schnitzel cuts
• 90 ml Rapeseed oil

1. Put the potatoes in a large pot, cover with cold water, and add 1 tsp of the fine sea salt. Bring to the boil, then simmer for 12 to 15 minutes until a knife slides in easily. Drain well in a colander and let them steam-dry for 2 minutes.
2. Meanwhile, thinly slice the cucumber and radishes and put them in a mixing bowl. In a small bowl, whisk together the greek yogurt, dijon mustard, the juice of half the lemon, 0.5 tsp fine sea salt, and the black pepper. Finely chop the fresh dill and stir most of it into the dressing, reserving a little to finish.
3. Add half the dressing to the cucumber and radishes and toss until glossy and lightly coated. Taste and add a little more lemon juice if you want it sharper. Set aside while you cook the schnitzel.
4. Set up a breading station: plain flour on a plate, the egg beaten in a shallow bowl, and panko breadcrumbs on a second plate. Season the pork schnitzel cuts lightly with a pinch of fine sea salt, then coat each one in flour, dip in egg, and press into the breadcrumbs so they adhere well. Lay them on a plate while you heat the oil.
5. Heat the rapeseed oil in a large frying pan over medium-high heat until shimmering. Fry the schnitzels for 2 to 3 minutes per side until deep golden and cooked through, turning once and spooning hot oil over the top as they cook. Transfer to a plate and squeeze over a little lemon juice.
6. Divide the warm potatoes between two bowls and spoon over a little of the remaining dressing. Add the cucumber and radish salad alongside. Slice the schnitzel and place on top, then finish with the reserved dill and any extra lemon wedges.

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