- Heat the oven to 220C/200C fan/Gas Mark 7. Chop the potatoes into 2cm thick chips using a crinkle cut knife, toss in 2 tsp oil and scatter with the mixed herbs and paprika and toss again. Spread out over two large baking trays. Season and transfer to the oven to bake for 25 minutes, turning half way through.
- Place a pork escalope between two pieces of cling film and bash with a rolling pin until 1cm thin. Remove the cling film and coat in the flour, then egg, then breadcrumbs.
- Heat the remaining 1 tsp oil in a large non-stick pan and gently fry over a medium heat for 3-4 mins on each side until golden and cooked through. Repeat with remaining pork escalopes.
- Place the beans in a pan of boiling water and cook for 3 minutes until just tender before draining and serving with the thick cut mixed herb & paprika chips and pork schnitzel.
Chip Week (16 – 22 February 2015) is a celebration of Chips in their many forms www.chips.lovepotatoes.co.uk
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Partner this breaded pork with thick cut chips and buttered veg
1 kg fluffy potatoes, such as Maris Piper or King Edward, thick cut 2 tsp olive oil 1 tsp dried mixed herbs 1/2 tsp paprika 4 Pork leg escalopes 2 tbsp plain flour 1 medium egg 5 tbsp breadcrumbs 200g green beans
Time: 15 mins Serves: 4 Nutrition: n/a