Monday, 16 May 2011
Pork Schnitzel, Potato Salad and Trimmed Green Beans Recipe
Schnitzel recipes are normally thought of as relating to Wienerschnitzel, the famous Austrian dish. There are, however, a great many different types of schnitzel, prepared in different ways from a number of different types of meat. Wienerschnitzel is traditionally made from veal (Kalbsschnitzel) and extremely delicious it is; but in this instance, I have made the schnitzel from a pork leg steak. I will be honest in the sense that this was a bit of an experiment but it was absolutely delicious and I hope you will consider giving it a try.
Ingredients per Serving
1/2lb leg of pork steak
1 medium floury potato
2oz trimmed green beans
1 tbsp sweetcorn
1/4 red bell pepper
1 clove of garlic
1 tbsp low fat mayonnaise
3 tbsp fresh breadcrumbs
1 tbsp flour
1 small egg
Salt and white pepper
Chopped flat leaf parsley and half a tomato to garnish (if desired)
Sunflower oil for frying
The potato salad should be prepared in full before the schnitzel is started. Peel the potato and cut to a 1/2" dice. Add the pieces to a pot and cover with cold water. Season with salt and put on a high heat until the water boils. Reduce the heat and simmer for twelve to fifteen minutes until the potato pieces have softened. Drain the potatoes and submerge them in a bowl of cold water for just a couple of minutes to rapidly cool them before again draining them thoroughly. Place them in to a plastic dish with a lid and in to the refrigerator.
Leave the potatoes to cool for at least an hour before removing them from the refrigerator and adding them to a mixing bowl. Add the mayonnaise, the sweetcorn and the red bell pepper, which should be diced to a similar size as the corn. Peel the garlic clove and grate it in to the bowl with a hand grater. Season with salt and white pepper, stir carefully but well and cover with plastic wrap before refrigerating until required.
The pork leg steak will require to be pounded with a meat mallet, prior to being breaded and cooked. This is both to tenderise it and help it cook more quickly. An easy way to do this is to lay a sheet of clingfilm on a chopping board and the pork on top. Season the pork at this stage with salt and pepper. This allows the pounding process to infuse the seasoning through the pork. Cover the steak with a second sheet of clingfilm before gently but firmly pounding the steak to a thickness of between 1/4 and 1/2". Do be careful not to over pound the steak and cause it to break up or tear.
Spread the flour on one dinner plate and the breadcrumbs on another. Break the egg in to a flat bottomed bowl and lightly beat it with a fork. Add enough sunflower oil to a large frying pan to comfortably cover the base and put it on to a medium heat.
Unwrap the pork from the clingfilm and pat it gently on both sides in the flour. Draw it next through the egg mix and finally pat it well on both sides in the breadcrumbs. Transfer it to the frying pan and fry on a moderate heat for seven or eight minutes each side, until the breadcrumbs are beautifully golden and the pork is cooked.
When the pork schnitzel is cooked, turn off the heat and push the pan to the side for the schnitzel to rest while the beans are prepared. Put the beans in to a pot with a little salt and add enough boiling water to comfortably cover them. Bring to a simmer for four or five minutes and drain well.
The schnitzel, potato salad and beans should be plated as shown at the top of this post. The tomato and parsley should be used to garnish the dish before it is then taken to the table.
Looking for More Schnitzel Recipes and Schnitzel Ideas?
You may find the site linked to below to be of interest:
Wienerschnitzel and Assorted Schnitzel Recipes
Posted by Gordon Hamilton at 06:30