Name: Pork and sage schnitzels
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 pork schnitzels; 3 tablespoon plain flour; 2 tablespoon olive oil; 3 tablespoon butter; peel of 1 lemon, taken off in long strips; 18 fresh sage leaves; 250 dried bird’s-eye chillies, crushed; 1/4 cup kalamata olives, drained, pitted and chopped; 2 tablespoon sherry vinegar; 1/4 cup stock

Pork and sage schnitzels

This is a great twist on schnitzels which also works well with chicken in place of pork. Serve it with a mash of carrots and parsnips and cooked silverbeet.

Ingredients

4 pork schnitzels

3 tablespoon plain flour

2 tablespoon olive oil

3 tablespoon butter

peel of 1 lemon, taken off in long strips

18 fresh sage leaves

250 dried bird’s-eye chillies, crushed

1/4 cup kalamata olives, drained, pitted and chopped

2 tablespoon sherry vinegar

1/4 cup stock

Method

1.Cut pork schnitzels into small pieces. If they are thick, or of an uneven thickness, protect them with a double piece of plastic wrap and beat flat with a mallet.

2.Heat a large frying pan over medium to high heat. Coat meat with flour. Add 1 Tbsp each of oil and butter to the pan. Once the butter is sizzling, add the pork schnitzels (you’ll probably need to cook in 2 batches, adding a little extra butter and oil if required). Cook for several minutes until golden, then turn meat over and season with a little salt.

3.Add lemon peel to pan. Cook second side until golden, then transfer to a plate (if the schnitzel is very thin, be careful not to overcook it – brown well on the first side, then just briefly cook the second side).

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Ingredients

Method

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