This crispy, pan-fried German-style schnitzel is super easy to make on a weeknight. Shallow-fried in oil until golden, the resulting pork chop is astoundingly tasty served with fresh cucumber.
Ingredients: Serves 4
Schnitzel
4 pork loin steaks
2 x whole eggs – beaten
100g cornflour
½ tsp paprika
150g breadcrumbs
1 x lemon zest
Salt
Black pepper
Cucumber salad
1 x cucumber
2-3 garlic cloves – minced
Pinch of paprika
1 tbsp white wine vinegar
1 tsp sugar
½ pint water
Salt – a pinch
Cracked black pepper
1 x lemon
Method
Cut the fat off the pork loins and beat with a rolling pin or meat hammer. Season the cornflour and add the paprika. Next add the lemon zest to breadcrumbs and coat the pork in the cornflour, followed by the egg then the breadcrumbs. Take a frying pan with a small amount of oil and heat until hot. Gently lower the pork loin into the oil, cooking on each side until golden brown and cooked through, roughly 5-6 minutes. Thinly Slice the cucumber with a peeler or mandolin and place into a bowl. Thoroughly mix the salt and garlic through the cucumber and leave to sit for 1-2 hours. Separately mix the water, sugar and vinegar together.
Place the cucumber into a cheese cloth or clean cloth and squeeze out any excess water and add the cucumber to the vinegar mix followed with a sprinkle of paprika and pepper. Serve with fresh lemon to squeeze over the pork. Absolutely delicious.
Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See www.hotelduvin.com or phone 0141 378 0385 to book.
Twitter @Chefgtownsend
Instagram- @chef.g.townsend
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