Crumbed pork cutlets with warm potato salad

warm potato salad: To remove excess dirt, scrub potatoes with a small brush, rinse well. Cook the unpeeled potatoes in a large saucepan of boiling salted water until tender; drain.

Boil, steam or microwave beans until just tender; drain.

Whisk vinegar, oil, mustard and water in a large bowl. Cut the warm potatoes thickly and add to vinegar mixture with the beans and green onions. Toss gently to combine.

Meanwhile, combine breadcrumbs, flour and onions in a shallow bowl.

Place eggs in a separate shallow bowl.

Using a meat mallet or rolling pin, lightly pound the pork cutlets between sheets of plastic wrap until flattened slightly and an even thickness.

Dip pork cutlets, one at a time, in egg, then press into crumb mixture.

Heat oil in large non-stick frying pan, cook pork cutlets over medium heat for about 4 minutes on each side or until browned lightly and just cooked through. Drain on absorbent paper.

Serve pork with Warm Potato Salad, lemon halves and rocket leaves.