Schnitzel With Asparagus Potato Salad

• 1 3/4 pounds new potatoes
• 1 1/8 pounds asparagus cut into long pieces
• 1 lemon
• 4 tablespoons wine vinegar
• 7/8 cup vegetable stock
• 1 tablespoon liquid honey
• 6 sprigs basil chopped, reserve some to garnish
• 1 1/4 cups cherry tomatoes cut in half
• 2 tablespoons sunflower oil
• 4 schnitzels small pork, each approx 150g
• 2 eggs beaten
• 4 tablespoons plain flour
• 15/16 cup breadcrumbs
• 4 1/4 tablespoons butter
• 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.

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

Taken from www.yummly.com/recipe/Schnitzel-with-Asparagus-Potato-Salad-1410237 (may not work)