Boil the potatoes in salted water for 15-18 minutes until tender.
Drain potatoes and rinse under cold running water.
Mix mayonnaise, crème fraiche, capers, gherkins, and lemon juice in a large bowl.
Stir chopped potatoes, lemon zest, and parsley into the dressing and season.
Flatten each pork steak between cling film to a 1cm thickness.
Section the flattened pork into halves and season with salt and pepper.
Prepare three bowls with flour, beaten egg, and a breadcrumb-zest-parmesan-thyme mixture.
Dredge pork in flour, dip in egg, and coat thoroughly with the breadcrumb mix.
Heat sunflower oil in a large frying pan until a breadcrumb sizzles.
Fry schnitzels for 2-3 minutes per side until golden and cooked through.
Drain cooked pork on kitchen paper and keep warm.
Serve the pork with potato salad, watercress, and a drizzle of olive oil.