Gourmet schnitzels combine lemon, garlic, and thyme for a crispy, golden and tenderised cut of pork steak. Serve with coleslaw on the side to refresh your palate with the herbaceous, intense flavours of lemon, fennel, parsley and dijonnaise.
- 600 g thinly sliced pork leg steaks or loin medallions
- 2½ cup (180 g) stale breadcrumbs
- ⅓ cup (25 g) finely grated parmesan cheese
- 1 tbsp finely grated lemon rind
- 1 tbsp chopped fresh thyme leaves
- 2 clove garlic, crushed
- 1 egg, beaten lightly
- 1/4 cup (35 g) plain flour
- Grape-seed oil, for shallow frying
- 1 small (290 g) fennel, shredded finely
- ⅓ cup coarsely chopped fresh parsley
- 200 g finely shredded green cabbage (savoy)
If the pork is cut a little too thick, bash with a meat tenderiser to an even thickness.
Combine breadcrumbs, parmesan, rind, thyme and garlic in a medium bowl. Combine egg and 1 tbsp of water in a shallow bowl. Add flour to a shallow bowl, season with salt and freshly ground black pepper.
Toss pork in flour mixture, shake away excess. Dip pork in egg mixture, then in breadcrumb mixture; press on lightly.
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.
Just before serving, combine fennel, parsley, cabbages, dijonnaise and lemon juice in a large bowl; toss gently to combine.
Serve with lemon wedges and mashed potato, if desired.
TIP Uncooked schnitzels suitable to freeze. Not suitable to microwave. Stale breadcrumbs are made from 1- to 2-day-old bread; process until coarse crumbs form. Dijonnaise is a prepared mixture of mayonnaise and wholegrain mustard.