After a stress-free midweek meal? Whip up this Pork and fennel schnitzel with potato salad. Crispy, fresh and delicious, it's sure to satisfy the whole family.
Serves44
Cook time20 mins20 minutes
Prep time20 mins20 minutes
Ingredients
500g Coles Australian Pork Sirloin Steaks
¾ cup flat-leaf parsley leaves
1 cup (75g) panko breadcrumbs
2 tsp fennel seeds, lightly crushed
½ cup (75g) plain flour
2 Coles Australian Free Range Eggs, lightly whisked
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the pork steaks between 2 sheets of plastic wrap. Use a meat mallet or rolling pin to pound until 1cm thick.
Step 2
Reserve ½ cup of the parsley leaves. Finely chop remaining ¼ cup of parsley. Combine chopped parsley, breadcrumbs and fennel seeds in a medium bowl. Place the flour and egg in separate bowls. Dip a pork steak in the flour to lightly coat. Dip in egg, then in the breadcrumb mixture, pressing to coat. Repeat with remaining pork steaks.
Step 3
Add enough oil to a large deep frying pan to come 1cm up the side of the pan. Heat over medium heat. Cook the pork, in batches, for 2 mins each side or until golden brown and cooked through. Transfer to a plate lined with paper towel.
Step 4
Meanwhile, cook the potato in a large saucepan of boiling water for 15 mins or until tender. Drain. Set aside to cool slightly.
Step 5
Combine mayonnaise, peppercorns and 1½ tbs warm water in a small bowl. Season. Combine potato, fennel, onion, rocket and reserved fennel fronds and parsley leaves in a large bowl. Drizzle with dressing. Toss to combine. Divide among serving plates. Serve with schnitzel and lemon wedges.
