My Father-in-law recently visited his brother in Germany and listening to him talk about all the fab German food he ate inspired me to try a different kind of cuisine in the kitchen. I decided I’d like to make pork schnitzel, which is pork coated in breadcrumbs and then shallow fried. I wasn’t convinced it would be the prettiest of dishes but it sounded damn tasty to me!
I picked up certified Northern Irish pork loin chops in my local Lidl store and set about making this popular German dish as a weekend treat for Phill and I. It had been a while since I’d put a bit of extra effort into an evening meal for us so I really enjoyed donning my apron and getting stuck in. I love pork loin chops at the best of times but having them breaded and fried makes then ten times more tasty! I served them with crushed baby boiled potatoes and green peas in a garlic and herb flavoured butter. Divine!
Pork Schnitzel with Herb Crushed PotatoesPrint This
- Schnitzel ingredients:
- 4 NI Pork loin chops, thinned
- 75g plain flour, with a pinch of salt & pepper
- 2 eggs, beaten
- 80g white breadrumbs, with a pinch of salt & pepper and lemon zest
- 1tbsp butter & 1tbsp olive oil
- lemon wedges to garnish
- Flavoured butter ingredients:
- 100g butter, softened
- 1 tsp fresh parsley, chopped finely
- 1 tsp fresh sage, chopped finely
- 2 cloves garlic, crushed
- tsp fresh lemon juice
- Side dish ingredients:
- 600g baby boiled potatoes
- 400g fresh/frozen garden peas
- Handful fresh parsley & sage
1. Mix together all the ingredients for the flavoured butter and then roll the mixture into a log shape and cover with clingfilm before placing in the fridge to firm up.
2. Place the pork chops between clingfilm and flatten them with a rolling pin to increase their circumference.
3. Boil the potatoes in a pot for approximately ten minutes.
4. Coat the chops in flour, then with the egg mixture, and finally with the breadcrumbs.
5. Boil the peas in a pot for approximately five minutes, or according to instructions.
6. Heat a large pan with the butter and oil and once hot add the four pork chops and cook for about three minutes either side on a medium/high heat. Make sure each side reach a nice golden colour before turning.
7. Set aside some fresh parsley and sage to garnish the potatoes and peas.
8. Plate the cooked pork schnitzels alongside the potatoes (which I like to crush up) and peas and slice up some butter to smoother over everything!
9. Dig in!
Full disclosure: This is a sponsored feature for NI Pork. All words and photographs are mine, as is the recipe.