Gourmet schnitzel
PHOTOGRAPHY BY JOHN PAUL URIZAR STYLING BY DEBBIE KALOPER
Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: MainFavourite flavours: Chicken
Crunchy lemon, garlic and thyme pork schnitzels with winter slaw
INGREDIENTS
600g thinly sliced pork leg steaks or loin medallions
2 1/2 cups (180g) stale breadcrumbs
1/3 cup (25g) finely grated parmesan cheese
1 tablespoon finely grated lemon rind
1 tablespoon chopped fresh thyme leaves
2 cloves garlic, crushed
1 egg, beaten lightly
1/4 cup (35g) plain flour
olive or grape seed oil, for shallow frying
1 small (290g) fennel, shredded finely
1/3 cup coarsely chopped fresh parsley
200g finely shredded green cabbage (savoy)
300g finely shredded red cabbage
1/3 cup (100g) dijonnaise
1 tablespoon lemon juice
METHOD
1. If the pork is cut a little too thick, bash with a meat tenderiser to an even thickness.
2. Combine breadcrumbs, parmesan, rind, thyme and garlic in a medium bowl. Combine egg and one tablespoon of water in a shallow bowl. Add flour to a shallow bowl, season with salt and freshly ground black pepper.
3. Toss pork in flour mixture, shake away excess. Dip pork in egg mixture, then in breadcrumb mixture; press on lightly.
4. Heat oil in a large, non-stick frying pan. Cook schnitzels over a medium heat until browned on both sides and just cooked through. Drain on a wire rack.
5. Just before serving, combine fennel, parsley, cabbages, dijonnaise and lemon juice in a large bowl; toss gently to combine.
6. Serve with lemon wedges and mashed potato, if desired.
Uncooked schnitzels suitable to freeze. Not suitable to microwave.
COOK'S NOTE: Stale breadcrumbs are made from one- to two-day-old bread; process until coarse crumbs form. Dijonnaise is a prepared mixture of mayonnaise and wholegrain mustard.
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