cook Julie Goodwin joined the team to make a delicious pork schnitzel.
Pork Schnitzel with chips
Prep time: 20 minutes
Cooking time: 20 minutes
- 4 x pork loin medallions (butterflied and pounded into schnitzels)
- 1 cup flour
- 1 teaspoon salt
- 1/2 teaspoon finely ground white pepper
- 1 egg
- 2-3 cups breadcrumbs (preferably fresh)
- Vegetable oil for frying
- Season flour with salt and pepper.
1. Beat egg with 1tbsp water. Combine breadcrumbs with parmesan cheese.
2. Line up flour, egg and breadcrumb bowls in a row. Dip each piece of chicken into flour, then egg, then breadcrumbs.
3. In a large frying pan or chef's pan, heat 5mm oil. The heat should be moderate, not high. Fry the schnitzels in batches - don't overcrowd the pan. By the time they are golden brown on each side, they will be cooked but still juicy in the middle, if done over a moderate heat. This should take around 3 minutes each side. Use fresh oil after each batch to avoid loose breadcrumbs burning and sticking to the schnitzels.
4. Serve with chips, lemon wedges and salad.
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