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
Method
The potato salad
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
The pork leg steak will require to be pounded with a meat mallet
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
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
I tried this without the tomato (didn't feel it really went) but substituted green beans which were par-boiled, then fried in the pan juices in a little butter and Worcester sauce after the apple rings had been cooked and the chops were resting. It was really delicious. Thanks Gordon. This site is a good place to get a bit of inspiration when in the mood for a change but can't quite decide what to try. Cheers.
ReplyDeleteThanks for the comment. Glad you liked the dish. This site is very much about providing ideas which can be adapted to suit individual tastes. Happy eating!
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