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Polenta Pork Schnitzel with Sweetcorn Salsa
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Thin slices (schnitzels) of pork fillet are given a crunchy lemon polenta coating instead of traditional breadcrumbs, and served with a tangy salsa.
Prepare the schnitzels a few hours in advance and chill before cooking. Layer between baking parchment or clingfilm to prevent sticking.
A rosé would work best with the spicy and citrus flavours here. Try the ripe but fairly light Rosato Veronese, Cantina di Monteforte, Veneto, Italy.
Typical values per serving:
This recipe was first published in April 2005.