Pork Schnitzel with Chips & Coleslaw (Masterchef Australia)


I got this recipe from the Masterchef Australia website, instead of using pork I used chicken breast. I have to admit that I didn’t make the coleslaw but I did make the chips. I made sandwiches with the left over bread. It was so filling I ate half for lunch & half for dinner.  DELICIOUS!!!

 

 

Ingredients

4 potatoes, such as russet, cut into 1.5cm chips
1 carrot, peeled, halved
¼ white cabbage, finely shredded
½ red onion, finely sliced
2 eggs
1 tbs Dijon mustard
1/2 tbs chardonnay vinegar
1 cup olive oil
6 x 80 pork leg steaks
300g sourdough, crust removed, roughly chopped
1 tbs chopped flat leaf parsley
1 ½ tbs chopped sage
1 ½ tbs chopped thyme
¼ cup finely grated parmesan cheese
½ cup plain flour
Peanut oil, for deep frying
1 tbs unsalted butter

Method

1. Place potatoes in a saucepan with cold water, bring to the boil over high heat, cook for 10 minutes or until just tender.
2. Using a mandolin, slice the carrot into thin slices. Chop the carrot thins into fine matchsticks. Place carrot with cabbage and red onion in a bowl.
3. Process 1 egg, mustard and vinegar together in a small food processor until creamy. With motor still running, gradually add oil in a steady stream until thick and creamy, season to taste.
4. Add 2 tbsp of mayonnaise to the cabbage mixture and toss well to combine. Set aside. (Cover remaining mayonnaise and refrigerate).
5. Meanwhile, pound steaks with a meat mallet until each steak is 5mm thick. Season with salt and pepper.
6. Place sourdough in a food processor, pulse to form coarse crumbs. Place the crumbs, herbs and the parmesan in a bowl, mix well to combine.
7. Place flour, salt and pepper onto a plate and the remaining egg, whisked into a shallow dish. Dip pork, 1 piece at a time, into the flour. Shake off excess. Dip into egg then coat with breadcrumb mixture, pressing crumbs on firmly with your fingertips.
8. Pour oil into a saucepan until one-third full. Heat over medium-high heat until 130 degrees celsius in temperature. Deep-fry chips for 3 minutes. Remove and drain. Increase heat to 180 degrees celsius, return chips to the pan, and cook for a further 7-10 minutes or until golden. Drain and keep warm.
9. Heat oil and butter in a large frying pan over medium heat. Cook pork, in 2 batches, for about 2 minutes each side or until browned and just cooked. Drain.
10. To serve, divide the chips, schnitzel and coleslaw between plates.

Serves 2

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Pork Schnitzel


 

  

Schnitzel

                      Crumbed Schnitzel

Schnitzel

                      Fry until golden brown

Schnitzel

                      Serve with Veg

Ingredients:

1 cup of Flour

2 Eggs + Salt & Pepper

1 to 2 cups of Breadcrumbs

½ cup Parmesan cheese or any hard cheese you like

4 thinly sliced pork schnitzel

oil

 

Preparation:

Place the flour, eggs with the salt & pepper & breadcrumbs into separate bowls, mix the cheese into the breadcrumbs

Dust the schnitzel with a little flour then dip into the egg, let the excess egg drip off, then dip into breadcrumb & cheese mixture coating all over.

Put enough in your pan to cover the bottom, fry schnitzel for about 2 mins on each side or until golden brown.

Serve with your favourite veg.

Note: If you don’t like pork, use either veal or chicken they all taste great.