Name: Garlic, sage and lemon schnitzels
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 pork leg steaks; 2 eggs, lightly beaten; 1 clove garlic, crushed; 1 cup packaged breadcrumbs; 1 tablespoon chopped dried sage; 2 teaspoon finely grated lemon rind

Ingredients

8 pork leg steaks

2 eggs, lightly beaten

1 clove garlic, crushed

1 cup packaged breadcrumbs

1 tablespoon chopped dried sage

2 teaspoon finely grated lemon rind

Method

1.Pound pork steaks between sheets of plastic wrap with a mallet until thin. Combine beaten eggs and garlic in a large, shallow dish. Add steaks to egg mixture, turning to coat evenly, cover and refrigerate for 15-30 minutes. Combine breadcrumbs, sage and lemon rind and spread over a tray.

2.Remove steaks from egg mixture, one at a time, allow excess egg mixture to drain off, then coat them firmly with breadcrumb mixture. Shallow-fry crumbed pork steaks in hot oil in a large frypan until golden on both sides and cooked through.

Pork steaks can be crumbed several hours ahead. Place in a single layer on a foil-lined tray and keep covered in the refrigerator. Cook as required.
Note

Woman's Weekly Food

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Ingredients

Method

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