Double-dipped Parmesan schnitzel

I've eaten schnitzel in some of the best beerhalls in Munich, and I love it. Just last week, I made my ersatz schnitzel, which is just eggs and flour around pork.

So when Barney Desmazery, the food editor of Good Food, tweeted: 'Double-dipped Parmesan crumbed pork schnitzel on Monday - sometimes you need to start the week as you mean to go on', I replied and asked for the recipe, because it sounded great. 'Watch this space', he said. I thought, 'there's a link coming', but, no, he replied directly to me with: 'make pork schnitzel adding freshly grated Parmasan to the crumbs and do the egg and breadcrumb bit twice.'

I have to make it now, I thought.

Any recipe you can tweet, when you think about it, has to be simple. It really was.

I misjudged the quantities and we had to whip up another egg, and then more breadcrumbs-and-Parmesan. This left Andy's schnitzel much more cheesy than mine, as initially I'd deliberately kept the Parmesan down to make sure it wouldn't over-power things.

I used the coarse grater for the cheese, which I had doubts about as soon as I'd done it, but the coarse-grated cheese and large breadcrumbs gave it a really chunky (beerhall!) feel.

Double-dipping the schnitzel is definitely worth it, and I think I'll introduce this for any schnitzel I do from now on.

It's not schnitzel without potato salad, though, is it?

I'm surprised, but it looks like I've never blogged my views on potato salad. Here they are: what's that mayonnaise doing there? Get it off my salad. In short, if it isn't German-style, and preferably hot, I don't want to know.

Here's the family recipe for potato salad, which I suspect comes from a 50s American cookbook. Boil chopped new potatoes (peeled or unpeeled - peeled's probably better) slightly longer than 20 minutes. Rough them up a bit. Pour over about equal quantities of white wine vinegar and olive oil - perhaps more olive oil. I always do this just by eye. Rough them up a bit more. Add chopped spring onion, and there you are. I believe you can add crispy bits of bacon, but Mum never does that, so of course I don't either.

I had concerns about the vinegariness of the salad and the cheese in the schnitzel. Because my schnitzel wasn't that cheesy, it was difficult to tell if they went ok, but the bite I stole from Andy's was fine, and he also said there wasn't a problem. A success, then. I'm awarding it the status of 'in the repertoire', which has just been launched.

(The photo is by Andy. He's the better photographer, but neither of us will ever shoot the cover of Vogue.)