Lemon Pepper Beef Schnitzel with Creamy Caper Mayo Potato Salad

Steps

1. Bring a full kettle to the boil. Bring a large pot of salted water to a rolling boil on high heat.
2. Cut potatoes in half or quarters until they're the same size and add to pot of boiling water. Cook on high heat for about 20 minutes, until tender. Add peas for last 3 minutes of cook time. Drain well.
3. Thinly slice spinach and set aside in large bowl.
4. Pat beef dry and cut any larger pieces in half. Mix breadcrumbs and lemon pepper spices on a plate. Combine beef, flour and salt in a large bowl and toss to coat. Crack egg into same bowl and use a fork to toss until well coated. Place beef into the crumbs, turn to coat each piece well and place on a plate/tray.
5. Heat oil in a large frypan on medium heat. Cook beef, in batches, for about 2 minutes each side or until golden. Wipe out pan between batches and add extra oil as needed.
6. Cut broccoli into florets, place in a large heatproof bowl with a pinch of salt and cover with boiling water. Cover with a plate and leave for 5-6 minutes, until bright green and tender. Drain and return to bowl with olive oil. Season to taste with salt and pepper.
7. Add cooked potatoes to bowl with spinach, along with first measure of caper mayo and vinegar. Season to taste with salt and pepper and toss to combine.
8. Beef with potato salad, broccoli and remaining caper mayo.