For the potato salad:
Half-fill a pan with salted water and bring to the boil.
Add the potatoes and return to the stove. Cook for 15 - 18 minutes or until just tender. Drain in a colander and rinse under running water until cold.
Mix the mayonnaise, crème fraîche, capers, parsley and lemon juice in a large bowl.
Cut the potatoes and stir into the mayonnaise dressing with the lemon zest.
Season to taste. For the pork schnitzels:
Sandwich the pork between 2 sheets of cling film.
Flatten using a rolling pin or meat mallet to create an even thickness of ½ - 1 cm.
Remove the cling film and cut the flattened fillet in half lengthways.
Season on both sides with salt and freshly ground black pepper. Repeat the process with the remaining pork.
Beat the egg in a bowl. Sprinkle the flour onto a plate.
Mix the breadcrumbs, lemon zest, Parmesan and a good pinch of salt in a shallow bowl until well combined.
Dredge each piece of pork first into the flour, dip it into the beaten egg, and cover it in the breadcrumb mixture until completely coated.
Heat the oil in a large frying pan. Add 2 of the schnitzels to the pan and fry for 2 - 3 minutes on each side until the coating is crisp and golden brown.
Remove from the pan and drain on kitchen towel. Repeat the process with the remaining pork schnitzels.
Season with a squeeze of lemon. More recipes from this dynamic duo include: Ostrich Wellington, Prime rib-eye steak, Pulled pork burgers and Rump steak with chips.Farmstead pork fillets exclusive to Checkers.