A classic pork schnitzel (skinkeschnitzel – a thin escalope cut from the pork leg) is something we sadly make far too rarely, because it is a genuinely good dish and it can be served in countless ways. Either entirely classically with sautéed potatoes, the traditional ‘dreng’ garnish (a slice of lemon topped with anchovy, capers and horseradish) and boiled peas, or as here, where we made oven-roasted root vegetables and a tarragon mayo to go with it.
Writing this post reminds me that we ought to make it a little more often, because it really does taste wonderful, and it is very straightforward to make.
