Summertime Pork Schnitzel

Place your hand flat on each pork fillet and slice in half from the side. Lay the pork slices between 2 sheets of clingfilm. Whack the pork, using the base of a pan or a rolling pin, until it is 1cm thick.

Put the breadcrumbs in a big bowl with ½ tsp of salt and a good few grinds of black pepper. Coat each pork fillet evenly in a tbsp of sour cream. Press each fillet into the breadcrumbs until completely coated.

Heat 1 tbsp of oil in a large frying pan. Lay the pork schnitzels in the pan and cook for 3-4 mins on each side. Tip: Cook these in batches to make sure the pan retains its heat and gives a lovely golden colour to the schnitzels. We cooked the pork until it was ever so slightly pink in the middle.

Drain your potatoes when they’re done and rinse them under cold water for a minute. This will stop them from cooking further and cool them slightly for your lukewarm salad.

In a bowl, use a fork to whisk together the Dijon mustard, balsamic vinegar and 1½ tbsp of olive oil with a small pinch of salt and pepper.

Toss the rocket and slightly cooled potatoes with this vinaigrette. Scatter the capers on top. Tip: To sweeten the vinaigrette, you can add a pinch of sugar.