Pork Schnitzel
Pork Schnitzel
Ingredients
- approx 350g trimmed pork fillet or 4 pork loin chops
- fat removed
- 2 eggs
- beaten100g plain flour
- seasoned with salt and pepper
- 150g dried white breadcrumbs – panko crumbs are great here
- zest 1 lemon
- 1 tablespoon chopped fresh rosemary leaves
- 35g finely grated parmesan
- oil for cooking
Method
Cut the pork fillet into 4 pieces and then open up like an envelope.
Batter between 1 piece of cling film with a rolling pin to flatten. If using loin batter it too.
Mix the breadcrumbs with the rosemary, parmesan and lemon juice.
Dip each piece of pork into the flour and shake off the excess.
Dip into the egg and then into the crumb mixture.
Heat half a thumb nail depth of oil in a frying pan and cook on medium heat until an added crumb sizzles.
Cook 2 at a time for about 3 minutes each side. Drain on kitchen paper and keep warm in a low oven while you cook the remaining.
Apple and Fennel Salad
Ingredients
- 2 red eating apples
- 1 bulb fennel
- juice from the lemon that you zested
- 1 red onion
- finely sliced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 50ml olive oil
Method
Whisk the lemon juice, mustard and honey together and drizzle in the oil, whisking all the time. Season with salt and pepper.
Quarter and core the apples, thinly slice and then cut the slices into matchsticks.
Toss into the dressing.
Slice the fennel as thinly as you can and add to the apples with the onion.
Check seasoning and serve on the side with the pork.
