Crispy Pork Schnitzel with Tomato Salad & Labneh
A vibrant Mediterranean-style dish of panko-crumbed pork schnitzel on a bed of homemade labneh with roasted baby tomatoes, cucumber, dill and capers.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 45 mins |
- Cook Time : 45 mins
1 kg double cream plain yoghurt
1 tsp (5 ml) salt
a piece of cheesecloth
500 g baby plum tomatoes, halved
sea salt and black pepper
1 C (250 ml) vegetable oil
Crumbed Pork Chops
4 pork loin chops, de-boned and skin removed
1 C (250 ml) flour
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
1 tsp (5 ml) paprika
200 g panko crumbs
olive oil, for shallow frying
1 cucumber, ribboned with a veggie peeler
juice and zest of 2 lemons
½ C (125 ml) olive oil
Lemon Labneh (prep the day before)
Add the yoghurt to a large mixing bowl, then add the lemon juice, zest and salt – stir well to combine. Lay the cheesecloth into a large fine-mesh sieve set over a large bowl. Scoop the yoghurt into the cheesecloth and then pull the edges of the cheesecloth together, twist and secure with a rubber band or kitchen twine.
Place the yoghurt into the fridge and leave to drain for 12-24 hours. The whey (liquid) will separate into the bowl below and you will be left with a thick, cream cheese-like consistency. Scoop the labneh out of the cheesecloth, taste and adjust the seasoning if needed, then set aside until ready to use.
Preheat the oven to 200 ºC.
Scatter the cherry tomatoes evenly on a baking tray. Drizzle the olive oil over the tomatoes and season with salt and pepper. Roast in the oven for about 25-30 minutes until caramelised and slightly charred. Set aside to cool.
Dry the baby capers on a sheet of kitchen towel; make sure to dry them properly to prevent the oil from splattering. Add the oil to a small pot and heat to frying temperature. Once the oil is hot, add the capers and fry for about 2-3 minutes, until they bloom and are crispy. Remove with a slotted spoon and drain on another piece of kitchen towel. Set aside until ready to use.
Crumbed Pork Chops
Place the deboned loin chops on a cutting board and cover with two layers of plastic wrap. Use a meat mallet to flatten the chops to 0.5 cm in thickness.
Set out three bowls; add the flour, salt, pepper and paprika to the first bowl and stir to combine. Add the eggs to the next bowl and whisk lightly with a fork. Add the panko crumbs to the last bowl.
Dust the flattened chops in the seasoned flour, then dip into the egg wash and coat well. Lastly, dip into the panko crumbs, ensuring that the chops are evenly coated on all sides. Place the prepared chops onto a baking tray and then into the refrigerator, uncovered; allow to rest for 10-15 minutes.
Place a frying pan over medium heat and heat enough oil for shallow frying. Test that the oil is hot enough by frying a small piece of bread first. Depending on the size of your pan, place 1-2 chops into the oil and fry for 4 minutes on each side or until golden brown. A thermometer inserted into the centre should read 63 ºC. If the chops are golden but not cooked all the way through, place into the oven or air fryer at 180 ºC to finish cooking. To keep warm, place into the oven or air fryer at 60 ºC.
In a small mixing bowl, combine the lemon juice and zest, dill and olive oil and stir to combine. Set aside.
Smear about half a cup (125 ml) of labneh onto each serving plate; arrange some roasted tomatoes, cucumber ribbons and watercress on top. Drizzle some of the dressing over the vegetables and garnish with fried capers. Lastly, place a schnitzel on each plate, season and serve immediately.