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Pork schnitzel with apple & rhubarb slaw
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For the slaw
250ml apple cider vinegar
2 tsp pink peppercorns
2 tsp salt
100g caster sugar
2 sticks forced rhubarb (about 200g), sliced into thumb-sized lengths
2 Braeburn apples, cored and sliced into matchsticks
2 bulbs fennel, finely sliced
4 tbsp extra virgin olive oil
1 tsp wholegrain mustard
For the schnitzel
4 x No.1 Free Range Pork Leg Escalopes
25g plain flour
100g panko breadcrumbs
1 British Blacktail Large Free Range Egg
75ml vegetable oil
Lemon wedges, to serve
1. Start by making the slaw. Combine the vinegar, peppercorns, salt, sugar and 75ml water in a saucepan. Heat gently until the sugar
and salt have dissolved, then remove from the heat. Arrange the rhubarb in a bowl or shallow dish and pour over the liquid so it is covered, then leave to cool completely.
2. Remove the rhubarb from the pickling liquid and slice into thin matchsticks. Combine with the apple and fennel in a large bowl. Add the olive oil, 4 tbsp of the pickling liquid, the wholegrain mustard and a pinch of salt. Toss to combine. Set to one side while you make the schnitzels.
3. Season the pork well on both sides and bash any thick parts of the meat with a rolling pin or meat mallet so they are of equal thickness.
4. Place the flour onto one plate and the breadcrumbs onto another, and beat the egg in a shallow bowl. Take each piece of pork and coat
it first in flour, followed by a coating of egg and finally the breadcrumbs, making sure the meat is completely coated. Place onto a baking tray and repeat for the remaining pieces of pork.
5. Pour the oil into a large frying pan and add the butter. When bubbling, add two schnitzels to the pan. Fry gently for 3 minutes on each side, until golden brown and cooked through. Blot up any excess oil, then repeat with the remaining schnitzels. Serve hot with a generous helping of slaw and a wedge of lemon to squeeze over.
Typical values per serving:
This recipe was first published in Tue Feb 18 12:26:00 GMT 2020.