Schnitzel With Asparagus Potato Salad

• 800 g new potatoes
• 500 g asparagus, cut into long pieces
• 1 None lemon
• 4 tbsp wine vinegar
• 200 ml vegetable stock
• 1 tbsp liquid honey
• 6 sprigs basil, chopped, reserve some to garnish
• 200 g cherry tomatoes, cut in half
• 2 tbsp sunflower oil
• 4 None small pork schnitzels (each approx 150g)
• 2 None eggs, beaten
• 4 tbsp plain flour
• 100 g breadcrumbs
• 60 g butter
• None None lemon wedges, to garnish

1. For potato salad, cook potatoes in boiling water for 20 mins. Meanwhile, heat vinegar, stock, lemon peel, 2 tbsp lemon juice and honey in a saucepan and bring to a boil and season. Add asparagus, simmer for 3 mins then remove from heat. Add oil, basil and tomatoes. Drain potatoes, cut in 1/2 then toss with asparagus mixture and set aside to marinate.
2. Season pork chops then dredge in egg, flour then breadcrumbs. Heat butter in a pan and fry schnitzels for 3-5 mins on each side. Drain on paper towels. Serve with potato salad and garnish with chopped basil and lemon wedges.

new potatoes, lemon, wine vinegar, vegetable stock, honey, basil, cherry tomatoes, sunflower oil, pork schnitzels, eggs, flour, breadcrumbs, butter, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/18816 (may not work)