🍳 Pork Schnitzel with Celeriac Remoulade 🍳

Schnitzel is a real crowd pleaser in our house – I think it’s the crunch of the breadcrumbs with the salty savouriness of the pork that appeals to kids and adults alike. It’s quick too, as the chops are flattened before you cook them, reducing the time they spend in the pan. The remoulade is only super-fast if you have a food processor to shred the celeriac – doing it by hand will take much longer.

1. Using a sharp knife, trim the fat off each pork chop. Lay them between two pieces of cling film and use a mallet or rolling pin to flatten them out to a thickness of 5mm.

2. Put the flour into a shallow bowl, season with salt and pepper and mix well. Lightly beat the egg in a second shallow bowl. Put the breadcrumbs into a third shallow bowl and mix in the dill and paprika. Season both sides of the chops, then coat each one first in the flour, then in the egg and finally in the breadcrumbs.

3. For the remoulade, put the celeriac, mayonnaise, mustard, sour cream and parsley into a large bowl and mix well. Add a little lemon juice and season to taste. Set aside.

4. Heat a 1cm depth of vegetable oil in a frying pan. When hot, carefully add the schnitzels and cook for 2–3 minutes on each side. Drain on kitchen paper.

5. Serve the schnitzels with a generous spoonful of the remoulade, a handful of watercress and a lemon wedge (if using) on the side.