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.
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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.