Recipe for tender Pork Schnitzel with a fragrant herb & seed crumb
1/2 tbsp sunflower seeds
1/16 red cabbage – slice very thinly
2 radishes – slice very thinly
1/4 fennel bulb – trim end & slice very thinly
1 tsp Dijon mustard
1/4 lemon – cut in half & juice
1 pork leg chop
1 egg (from your pantry) – beat lightly
1/2 cup Herb & Seed Crumbs
olive oil (from your pantry)
salt & pepper (from your pantry)
paper towels (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Sunflower seeds: Place a pan on high heat and dry toast for 2-3 minutes until browned. Toss often to make sure they don’t burn.
Cabbage salad: Mix together the cabbage, radish and fennel. Add the sunflower seeds and mix through.
Mustard dressing: Mix together the Dijon mustard and lemon juice, season with salt and pepper, then whisk in the olive oil (½ tbsp). Add HALF to the cabbage salad and mix through.
Pork schnitzel: Using a sharp knife slice lengthways through the chop so that you have 2 thin chops. Season generously with salt and pepper. Dip the chops in the egg mixture (shake of excess), and then in the Herb & Seed Crumb (make sure to coat evenly). Place a pan on medium heat and add enough olive oil to cover the base of the pan. When hot, add the chops (they should sizzle gently when they hit the pan) and fry for 2-3 minutes a side until golden brown and cooked. Take care when turning them, so the crumb coating stays intact. Remove onto paper towels and sprinkle with a little salt.
Serve the pork schnitzel with the cabbage salad on the side. Drizzle over the REST of the sauce.
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