Name: Cashew, lemon and thyme crumbed schnitzel
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 x 150g pork medallions; 1 cup (150g) roasted unsalted cashews; 1/2 cup (35g) stale breadcrumbs; 2 teaspoon lemon rind, finely grated; 2 teaspoon fresh thyme, finely chopped; 1 egg; vegetable oil, for shallow-frying; 1 medium_piece (140g) lemon, quartered

Ingredients

4 x 150g pork medallions

1 cup (150g) roasted unsalted cashews

1/2 cup (35g) stale breadcrumbs

2 teaspoon lemon rind, finely grated

2 teaspoon fresh thyme, finely chopped

1 egg

vegetable oil, for shallow-frying

1 medium_piece (140g) lemon, quartered

Method

1.Using meat mallet, gently pound pork, one piece at a time,between sheets of plastic wrap, until about 5mm in thickness.

2.Blend or process nuts until coarsely chopped, combine in shallow medium bowl with breadcrumbs, rind and thyme. Whisk egg lightly in another shallow medium bowl. Dip pork in egg then coat in cashew mixture.

3.Heat oil in large frying pan, cook pork, in batches. Drain on absorbent paper. Serve pork with lemon.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%