Porchetta
Prep time: 15 mins
Cooking time: 1 hrs and 30 mins
Worth the effort
Serves:
6
Energy
1572kj
373kcal
Pork Schnitzels
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Everyone loves a schnitzel and these are super quick to cook…
Prep time: 10 mins
Cook time: 6 mins
Serves: 4
Cooking Skill: Easy
Ingredients
For the Pork Schnitzels
4
pork loin medallions, trimmed of fat or fillet medallions
2
whole eggs
100g
plain flour, seasoned with a pinch of salt and black pepper
1
small handful of fresh rosemary leaves, finely chopped or 1 tablespoon dried rosemary
Grated zest of 1 lemon
100g
fresh white crust-free breadcrumbs or Panko breadcrumbs
1
tablespoon vegetable oil, for cooking
To serve
1 lemon, cut into 4 wedges
1 x 100g bag mixed salad leaves
100g prepared pickled red cabbage
1 x 300g pot prepared potato salad
Or make your own potato salad by boiling 300g small new potatoes. When cooked mix the potatoes with 3 tablespoon light mayonnaise and optional, 2 tablespoon capers and optional 1 small red onion peeled and thinly sliced.
Method
Step 1
Place the pork on a board between two sheets of cling film. Using the base of a small saucepan, bash them all over until they are 5mm thin so they cook quickly.
Step 2
Take three shallow cereal bowls. In one bowl add the seasoned flour. In the next bowl crack the eggs and whisk together. In the third bowl, mix the breadcrumbs with the rosemary and lemon zest.
Step 3
Take a pork medallion, coat on both sides in the seasoned flour, then dip in the egg, then the breadcrumbs. Place to one side and repeat for all the medallions.
Step 4
Put a large frying pan with the vegetable oil over moderate heat.
Step 5
When it’s hot, add the breaded pork schnitzel and fry for 3 minutes on each side. (When the crumb is a lovely golden brown and the juices run clear, you’ll know it’s cooked).
Step 6
Squeeze the juice of a lemon wedge over the schnitzel and Serve with pickled red cabbage, potato salad and mixed green leaves
Tips and Serving Suggestions
To make your own potato salad, boil 300g small new potatoes according to the packet instructions. Cool and mix with 3 tablespoons light mayonnaise 2 tablespoons capers, optional and 1 small red onions, peeled and thinly sliced, optional.
Pork loin steaks could also be used, just remember to trim the fat off beforehand.
Each serving provides
Based on medallions
19%
Fat
12.8g
18%
Saturates
2g
10%
Sugars
1.4g
1%
Salt
0.4g
7%
% of an adult's Reference intake
Typical energy values per 100g:
970kJ,
230kcal,
7.9g fat,
1.2g saturates
Each serving provides:
25.3g Protein,
39.8g Carbohydrate,
0.8g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Place the pork on a board between two sheets of cling film. Using the base of a small saucepan, bash them all over until they are 5mm thin so they cook quickly.
Step 2
Take three shallow cereal bowls. In one bowl add the seasoned flour. In the next bowl crack the eggs and whisk together. In the third bowl, mix the breadcrumbs with the rosemary and lemon zest.
Step 3
Take a pork medallion, coat on both sides in the seasoned flour, then dip in the egg, then the breadcrumbs. Place to one side and repeat for all the medallions.
Step 4
Put a large frying pan with the vegetable oil over moderate heat.
Step 5
When it’s hot, add the breaded pork schnitzel and fry for 3 minutes on each side. (When the crumb is a lovely golden brown and the juices run clear, you’ll know it’s cooked).
Step 6
Squeeze the juice of a lemon wedge over the schnitzel and Serve with pickled red cabbage, potato salad and mixed green leaves
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