Wednesday, 19 June 2013

Recipe - Pork Schnitzel with Basil & Jarlsberg

A week or so ago, I was at a loss about what to cook for dinner after work. I knew that I had pork steaks in the fridge that could be used in a quick stir-fry or in my trademark Stroganoff dish but I fancied something different. As I started thinking though all of the many things that I could do with the pork, I suddenly had a memory of a dish that my late mother-in-law Ruth used to cook as part of one of her many diets. This recipe is a slight adaptation of a Weightwatchers meal that Ruth would cook every now and again.
Ingredients (serves 2)
  • 4 thinly sliced pork steaks (approx 300g total weight)
  • 75g Jarlsberg cheese' thinly sliced (Emmental will work too)
  • 8-10 basil leaves
  • 100g breadcrumbs (I use Panko)
  • 1 beaten egg
  • 50g seasoned flour

  1. Using a rolling pin, beat the steaks between some cling film until they are about the depth of a £1 coin.
  2. Layer two of the steaks with slices of Jarlsberg and some basil leaves before laying the other pork steaks on top. Use cocktails sticks to keep the porky parcels together.
  3. Coat each of the parcels with the seasoned flour the dip in the beaten egg before covering with breadcrumbs. This is the most fiddly part of the process so take care that your Jarlsberg and basil doesn't make a bid for freedom. Once coated all over in breadcrumbs, chill the pork in the fridge for at least ten minutes before cooking, this will help the breadcrumbs stay on the schnitzel.
  4. Heat some oil in an ovenproof frying pan or skillet. When the oil begins to smoke, place the pork into the pan and cook for 5-6 minutes. Carefully turn the schnitzel in the pan before placing the pan straight into a preheated oven 180C and cook for another 10-12 minutes. The schnitzel should be golden brown and cooked through by this stage so remove from the oven and carefully remove the cocktails sticks before serving. Always take care to check that the pork is cooked all the way through.
I served the pork schnitzel with new Jersey Royal potatoes and some crisp tenderstem broccoli before drizzling with some parsley butter. The strong flavours of the basil and the nutty Jarlsberg worked incredibly well with the sweet pork and crispy breadcrumb coating.
There might be a little more effort involve in bringing this dish to the table but its definitely worth it. Let me know how you get on and I might post up another of Nicola's Mums recipes, maybe the one using cornflakes and mayonnaise?
Following the success of this blast from the past, I recreated the dish tonight using chicken breast instead of pork and it tasted delicious too! So there you go, a fantastic, tasty and adaptable meal that can be on the table in half an hour.


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