If you bought pre-cut and tenderized 4 pork schnitzels, simply season them with salt and black pepper.

Otherwise, slice the pork into thin fillets and tenderize them with a mallet until about 1.5 cm thick.

Wash 400g fresh baby potatoes, cut them in half, and place them in a pot with salted water.

Cook on high heat until the water boils, then reduce to medium heat and cook for 10–15 min until tender.

one with fine corn flour (maize starch) or potato flour,

another with 2 beaten eggs,

and the third with breadcrumbs.

Dip the schnitzels first in the flour, then in the eggs, and finally in the breadcrumbs.

Fry the breaded schnitzels in a hot pan with sunflower oil for about 3 min on each side until golden brown.

Once the potatoes are cooked, drain the water and return them to the pot.

Add 100g butter and fry until they develop a golden crust.

Press 2 garlic cloves and add them to the potatoes.

Season with salt and black pepper to taste.

Stir in a few sprigs of finely chopped fresh dill.

Serve the schnitzels immediately with the sautéed baby potatoes as a side.

Add a slice of 1 lemon for garnish.