Simon Rimmer served up tasty spiced pork schnitzel with chimichurri and potatoes on Sunday Brunch.

The ingredients are: 4 x 175g pork fillets (batoned), 100g seasoned flour, 3 beaten eggs, 200g breadcrumbs, 100g finely grated parmesan, 1 tablespoon chili flakes and Oil and butter to fry.

For the chimichurri: 125ml red wine vinegar, 1 teaspoon salt, 3 garlic cloves, 1 finely diced shallot, 1 red chili, chopped, Bunch chopped coriander (including stem), Half bunch chopped parsley, 1 tablespoon chopped oregano, 1 tablespoon chopped mint and 200ml extra virgin olive oil,

Serve with cooked, buttered new potatoes.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.