Pork schnitzel, hollandaise potatoes and tomato salad

Six years ago, fresh off the plane from Toronto and still finding my footing in Auckland’s culinary scene, I walked into SKYCITY for what I thought would be a casual chat and trial shift. What I didn’t know was that I’d also be thrown straight into an on‑the‑spot cooking challenge in a new kitchen, with unfamiliar ingredients, and a ticking clock.

Normally, that kind of setup is enough to rattle even seasoned chefs, but thanks to a little divine intervention (and a bottle of Frenchmaid Hollandaise), I managed to turn the moment into one of my best dishes to date.

Below is the recipe that helped me shine that day, a crisp pork schnitzel paired with the most indulgent hollandaise potatoes and a refreshing salad. Enjoy.

Ingredients

• Pork cutlets, boneless (approx. 120g each) x2

• Romaine lettuce (3 leaves)

• Agria potatoes (600g)

• Frenchmaid Hollandaise

• Tomato (1), diced

• Red onion (½), finely chopped

• Extra virgin olive oil

• Fresh chives (20g), chopped

• Butter (50g)

• Lemon (1)

• Eggs (2)

• Flour (100g)

• Breadcrumbs (100g)

• Salt & black pepper

Prep time: 45 minutes

Method

1. Make the Crispy Potatoes

Boil Agria potatoes until tender. Lightly crush them so the surface cracks and forms natural crevices — this helps them crisp up beautifully. Pan‑fry in butter until golden and crunchy. Toss immediately with Frenchmaid Hollandaise and fresh chives so the sauce melts into every ridge.

2. Build the Fresh Salad

Combine tomato and red onion with olive oil and a squeeze of lemon juice. Season lightly.Serve this sharp, bright mix over crisp romaine leaves — the perfect counterbalance to the richness of the dish.

3. Bread & Fry the Pork

Season pork cutlets with salt and pepper, then crumb using the classic trio:

1. Flour

2. Egg wash

3. Breadcrumbs

Shallow‑fry until the coating is golden and the pork is cooked through. Let rest briefly before serving.

4. Bring It All Together

Plate the schnitzel alongside the hollandaise potatoes and fresh salad. Finish with a lemon wedge for a clean, zesty lift.

Chef’s Tip

Add Frenchmaid Tomato Relish, extra Hollandaise, or Frenchmaid Plant Based Mayonnaise as a side - each one adds a different dimension, from tangy to creamy to bright.

Why It Works

This dish hits every angle: crispy, creamy, fresh, rich, and acidic. The hollandaise‑coated potatoes were the unexpected hero - exactly the kind of element that turns a simple plate into something memorable. Paired with a classic schnitzel and a refreshing salad, it balanced refinement with comfort, and helped me make a strong first impression in a high‑pressure moment.