Pork Schnitzel with Le Gruyère AOP Réserve Recipe - Great British Chefs

Name: Pork Schnitzel with Le Gruyère AOP Réserve Recipe - Great British Chefs
Ingredients: 2 pork chops, or loin steak, fat trimmed – Galton uses suckling pig but regular pork works well too; 2 eggs, beaten; plain flour, for dusting; 100g of Panko breadcrumbs (1); 100g of unsalted butter; 4 quail eggs; 2 tbsp of capers, drained; 2 anchovy fillets, drained and finely sliced lengthways into slivers; Gruyère Reserve, finely grated, to garnish; watercress, and/or lemon sorrel, to garnish; sea salt

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Schnitzel is given the Michelin-starred treatment in this fantastic recipe, adorned with quail eggs, anchovies, capers and Le Gruyère AOP Réserve cheese.

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Ingredients

2 pork chops, or loin steak, fat trimmed – Galton uses suckling pig but regular pork works well too
2 eggs, beaten
plain flour, for dusting
100g of Panko breadcrumbs (1)
100g of unsalted butter
4 quail eggs
2 tbsp of capers, drained
2 anchovy fillets, drained and finely sliced lengthways into slivers
Gruyère Reserve, finely grated, to garnish
watercress, and/or lemon sorrel, to garnish
sea salt