Description
A delightful lemony spin on a simple pork schnitzel perfect for the whole family!
Ingredients
2 C (500 ml) fresh breadcrumbs
zest of 1 lemon
2 tsp (10 ml) chopped fresh thyme or ½ tsp (2.5 ml) dried
salt and pepper
4 thin slices pork loin, fat removed (if thick, flatten with a mallet or rolling pin)
½ C (125 ml) seasoned flour
2 eggs, beaten
1 Tbsp (15 ml) butter
2 Tbsp (30 ml) vegetable oil
Braised cabbage
1 tsp (5 ml) olive oil
50 g pancetta, chopped
1 onion, peeled and chopped
2 baby cabbages, thinly sliced
2 sweet apples, peeled and diced
1½ C (375 ml) chicken stock
salt and pepper to taste
To serve
60 g watercress
lemon wedges
Instructions
Combine the breadcrumbs with the lemon zest and thyme. Season well. Coat the pork with the seasoned flour, dip into the beaten egg and generously coat with the seasoned breadcrumbs. Place onto a tray and refrigerate until ready to cook.
Braised cabbage
Heat the olive oil in a pan and fry the pancetta until the fat has rendered. Add the onion and sauté until softened. Add the cabbage and apples and fry for 5 minutes. Now add the stock, cover and simmer gently for about 30 minutes until the liquid has cooked away and the cabbage and apples are soft and caramelised. Season to taste.
Meanwhile, heat the butter and oil in a large pan and fry the schnitzels for about 2 minutes a side (depending on thickness). Place onto paper towels to absorb excess fat.
Serve the schnitzels on a bed of braised cabbage with lightly dressed watercress and a few lemon wedges.
