Gourmet schnitzel
Crunchy lemon, garlic and thyme pork schnitzels are a world away from the cheap, thin, cardboard served up in some establishments. Serve with a winter slaw on t
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 600 grams thinly sliced pork leg steaks or loin medallions
- 2 1/2 cup (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
- 200 grams finely shredded green cabbage (savoy)
- 300 grams finely shredded red cabbage
- 1/3 cup (100g) dijonnaise
- 1 tablespoon lemon juice
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