Pork schnitzels with a nutty crust

Nuts add wonderful crunch to the crumbed coating of this cheerful, quick dinner.

Serves 4 • Preparation time: 20 minutes • Cooking time: 10 minutes

• 800g pork fillet, silver membrane trimmed off

• 125ml flour

• 5ml lemon zest

• 2 eggs

• 100g salted crackers, crumbled

• 125ml mixed nuts, chopped

• 30ml grated Parmesan

• olive oil for shallow-frying

• a large knob of butter

• sweet potato mash and coleslaw, to serve

1 Cut the pork into 8 equal pieces and carefully flatten each one with a meat mallet to form schnitzels.

2 Mix the flour and zest in a bowl (season with salt and pepper). Beat the eggs in a second bowl and mix the cracker crumbs, nuts and cheese in a third bowl.

3 Dip the schnitzels, one by one, first in the flour, then in the egg and lastly in the crumb mixture.

4 Heat a generous dash of oil and a knob of butter in a large pan and fry the schnitzels in two batches over medium heat until crispy. Because the meat is so thin, it won’t take more than 5 minutes per batch, but keep a close eye on the heat so the crumbs don’t burn before the meat is cooked. Serve with mashed sweet potatoes and coleslaw. >>