175 gmbroccolini (about 1 bunch), tough stalks trimmedFinelygrated rind and juice of ½ lemon, or to taste½ tspdried chilli flakes60 ml(¼ cup) olive oil4pork schnitzels (about 180gm each)For dusting:seasoned plain flour100 gmsopressa, cut into batons1garlic clove, thinly sliced20 gmbutter2 tspred wine vinegar, or to taste
Preheat oven to 220C. Toss broccolini, lemon rind, chilli flakes and 1 tbsp oil in a roasting tray, season and roast, stirring occasionally, until tender and browned on the edges (15-20 minutes), then squeeze lemon juice over.
Meanwhile, dust schnitzel in seasoned flour. Heat 1 tbsp oil in a large frying pan over medium-high heat, add schnitzel and fry, turning once, until browned and cooked through (3-4 minutes). Transfer to a tray and keep warm.
Wipe out pan, add remaining oil and salami and fry until crisp (2-3 minutes). Add garlic and butter and cook until butter foams (1 minute). Remove from heat and stir in vinegar. Serve broccolini and schnitzel topped with sopressa and pan juices.