Pork Schnitzel Rolls with Ap­ple and Fen­nel Slaw

Th­ese have the most sat­is­fy­ing mix of flavours and tex­tures and are al­ways a sure­fire hit in the pic­nic bas­ket.

Dish - Everyday Dish - - Recipes -

1 cup coarse bread­crumbs 1 cup ground al­monds 2 tea­spoons fen­nel seeds, ground in a mor­tar and pes­tle ½ cup plain flour 2 eggs, whisked 500 grams pork fil­let olive oil, for shal­low fry­ing sea salt and freshly ground black pep­per Slaw 3 ta­ble­spoons cider vine­gar 2 tea­spoons caster sugar 1 tea­spoon Di­jon mus­tard ½ cup good-qual­ity egg may­on­naise ¼ white savoy cab­bage, finely shred­ded 2 granny smith ap­ples, grated (peel­ing op­tional) 2 fen­nel bulbs, cored, trimmed, and finely sliced (re­serve fronds) 5 radishes, finely sliced ⅓ cup sliced al­monds, toasted 2 ta­ble­spoons finely chopped fen­nel fronds To serve ½ cup good-qual­ity egg may­on­naise 2 tea­spoons Di­jon mus­tard 6–8 soft white rolls (de­pend­ing on the size) Mix the bread­crumbs with the ground al­monds and fen­nel seeds in a shal­low bowl and sea­son well with salt and pep­per. Put the flour in a sep­a­rate shal­low bowl, and the whisked eggs in an­other.

Trim the sil­ver­skin off the pork fil­let and cut into 3cm-thick pieces. Place cut-side up be­tween 2 pieces of plas­tic wrap and beat out to ½cm thick.

Take the pork pieces and pat them in the flour to coat, then dip in the egg, then lastly pat in the bread­crumb mix­ture and en­sure they are well cov­ered. Lay in a bak­ing pa­per-lined plate or tray, cover with plas­tic wrap and re­frig­er­ate for 20 min­utes.

To cook, heat the oil in a large fry­ing pan and shal­low fry in batches for 2–3 min­utes each side un­til golden and cooked through. Drain on pa­per tow­els and set aside to cool.

When al­most cold, store in the fridge un­til ready to make up and pack your rolls.

Slaw: Whisk the vine­gar, sugar, mus­tard and may­on­naise to­gether in a large bowl. Add the cab­bage, grated ap­ple, fen­nel, radishes, al­monds and fen­nel fronds and toss well to com­bine.

To serve: Mix the mayo and mus­tard to­gether and spread a lit­tle on both cut sur­faces of the rolls and fill with slaw topped with crunchy pork schnitzel pieces. Makes 6–8

If de­sired for su­per-crunchy schnitzel re­peat the egg and bread­crumb­ing pro­ce­dure.

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