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1.
Combine buttermilk and mustard in a shallow dish and add pork. Cover and refrigerate for 4 hours to marinate.
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2.
Combine the breadcrumbs and parmesan in a bowl, season with salt and pepper. Remove pork from marinade, allowing excess to drip off. Coat lightly in flour, then dip into egg and then breadcrumb mixture. Cover and refrigerate until ready to cook.
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3.
Place potatoes in a large saucepan of cold water. Cover and bring to the boil over high heat. Reduce to a simmer and cook for 19 minutes, add the beans and cook for a further minute or until potatoes are tender and beans are just cooked. Drain. Cut the potatoes into chunks and transfer to a large bowl with the beans.
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4.
Meanwhile, to make the dressing, place the oil, mustard, vinegar, sugar and eshallots in a bowl. Season with salt and pepper and whisk to combine. Add to the potatoes and beans and toss to coat. Add the capers and dill, and lightly toss to combine. Set aside and keep warm.
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5.
Heat 1cm oil in a heavy-based frypan over medium heat and, in batches, cook schnitzels for 3 minutes each side or until golden and cooked through.
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6.
Place the schnitzel on a plate with the warm potato salad and serve with a wedge of lemon.
