10 cornichons, optional for garnish, drained and cut in to matchsticks
1 bunch watercress, washed and dried
1 lemon, optional for serving
To prepare your meat, put the escalopes on to a chopping board, put a piece of wax paper on top and bat the meat with the bottom of a saucepan to flatten in a little – you want to get it to about 1/4 inch thick.
To breadcrumb your meat, get yourself four large plates and lay them out in a line in the front of you. From left to right, you want to have your slat and pepper in one, flour in the second, beaten egg in the third and your fine breadcrumbs in the fourth. It’s very simple…season the pieces of meat and dip them into the flour, shaking off any excess, then put them into the egg, dripping off any excess, and into the breadcrumbs, patting them over both sides and pressing down quite firmly. Gently shake off any excess and put the meat on a board or clean plate ready to be cooked.
Heat a heavy frying pan, add a couple of good glugs of olive oil and, when it’s good and hot, put both pieces of pork into the pan. Cook for 2 minutes or so, then carefully start to shake and agitate the pan to cover them in the hot oil. Turn the pork over and continue to cook for a couple of minutes until both sides are crisp and golden brown. Remove to a tray line with paper towels and season with salt and pepper. Put a schnitzel on to each of your serving plates. Put a little pile of cornichon matchsticks and some watercress leaves on top and serve with a big lob of apple sauce, a squeeze of lemon juice and a drizzle of extra virgin olive oil.