Recipe for coconut and parmesan crusted Pork Schnitzel with mushroom gravy
500 gr pork steaks
2 cups grated parmesan
2 cups desiccated coconut
a handful chopped parsley
salt and black pepper to season
2 eggs, whisked
olive oil for shallow frying
2 tablespoons butter
150 gr button mushrooms, chopped
4 tablespoons balsamic vinegar
2 tablespoons concentrated vegetable stock
salt and pepper to season
roasted tomatoes to serve
cauliflower mash to serve
fresh parsley to serve
First off, place each pork steak in a plastic bag and flatten it gently by using your kitchen hammer. Or just use the back of a coffee mug, like me. Heat the oil in a non stick frying pan.
Then combine the grated parmesan, coconut, parsley and seasoning in a mixing bowl.
First off, place the flatten steaks in whisked egg, then in the crumbs – be sure it covers the meat. Shallow fry in hot oil for about 8 – 10 minutes each side, until done.
For the mushroom gravy, heat the butter in a saucepan and add the chopped mushrooms.
Saute for a few minutes then add the balsamic vinegar and vegetable stock. Allow to reduce. Season and serve with pork schnitzels, roasted tomatoes and cauliflower mash. Garnish with parsley.
Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.