Pork schnitzel with lemon caper butter

Lay the pork on a chopping board and cover with a sheet of baking parchment. Use a meat mallet, heavy pan or rolling pin to smash the pork until thin. Brush each one with some of the mustard.

Put the flour, eggs and breadcrumbs in separate shallow bowls. Dredge the steaks in the flour first to fully coat, shake off the excess, then dip in the egg, letting the excess drip away. Finally, turn to coat in the breadcrumbs. Give each steak a little shake, then transfer to a wire rack. To freeze, stack in an airtight container between sheets of baking parchment.

For the butter, mix the ingredients in a small bowl and season. To freeze, spoon onto a sheet of baking parchment, then form into a log and wrap well. Freeze for up to six months.

When you’re ready to cook, heat the vegetable oil in a wide frying pan. Lower in the schnitzels and cook for 5-7 mins on each side until golden brown if cooking from frozen, or 2-3 mins on each side if you didn’t freeze them. You may have to cook them in batches.

Once all the schnitzels are cooked, melt half the butter gently in the same pan you cooked the pork in. Pour over the schnitzels and serve with the potatoes and salad.