Start by adding the green beans to salted boiling water and boil for around 4 minutes, before draining the beans and rinsing with cold water.
Meanwhile, mince and press the garlic with a knife and a pinch of salt to make the garlic paste.
Add the dijon mustard, lemon juice and mayonnaise to form the Aioli.
Next, pound the pork loins until around 1 cm thin. This will reduce the fry time, which will reduce any drying out, allowing for the most tender meat.
Now in 3 separate bowls. first combine the onion powder, garlic powder, paprika and panko breadcrumbs on a plate. Mix the spices and breadcrumbs together with the breadcrumbs.
Then pour some flour on the second plate and whisk the egg on the third plate. Start by dredging the pounded pork in the flour, then coat with the egg wash and finally in the breadcrumbs. If you want to double dredge (optional), go back into the egg wash and breadcrumbs for a second time. Bear in mind you might need more egg/breadcrumbs to do this!
Add around 1 cm of the rapeseed oil to a deep frying pan. Preheat the oil on a medium/high heat, so that when you add the pork into the pan, it sizzles but the oil doesn’t splatter and go crazy. I tested the heat by throwing in a tiny pinch of breadcrumbs.
Once the pork is added to the frying pan, set your timer to 2 minutes, rotating once golden brown and repeating on the other side for another 2 minutes. Transfer to a wire rack and season with salt immediately. Depending on the size of your pan, you could do two at a time but be careful in ensuring they aren’t touching!
Make up the watercress and green beans (cold) salad and toss with extra-virgin olive oil, a squeeze of lemon and a pinch of salt and pepper. Serve pork schnitzel with green salad and Aioli.