Classic Pork Schnitzel

Serves

Scaled from the card's 2-serving amounts and rounded to measurable quantities.

Ingredients

The figure beside each ingredient is its energy for the amount shown, and the bar is its share of the dish — so it is easy to see which one or two are actually carrying the calories if you fancy a substitution.

Raw ingredient energy · 8 servings

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

Method

1. Prep your ingredients as listed.

2. Get 3 shallow and wide bowls ready (or plates with raised rims). To the first, add the flour and some salt. Mix well. To your second, add and beat 2 eggs. To the third, add the breadcrumbs. Coat each pork schnitzel in the flour first, until fully covered. Dust off any excess. Then into the egg until fully coated, allowing any extra to drip off. Then, coat well in breadcrumbs. Set aside.

3. Place a pan over a low heat. Add a generous drizzle of olive oil, the garlic and ginger. Sauté until softened, about 2-3 minutes, shifting the ingredients quite frequently. Then add the mushrooms with a further drizzle of olive oil. Sauté until softened (but not fully cooked), about 3-4 minutes. Then add the broccoli, spinach and red cabbage, and sauté for a further 4-5 minutes until all the ingredients are cooked. Stir frequently. Remove the pan from the heat, pour in the cream, stir to combine, season to taste and set aside until re-heating/serving.

4. In the meantime, place a further pan with a splash of cooking oil over a medium heat. When hot, fry the schnitzels, until both sides are golden and it is cooked through. This should take about 2-3 minutes per side. If your pan dries up, add a second splash of oil when turning your schnitzel. Place on some kitchen towel on completion and squeeze over some fresh lemon juice.

5. Heat and dish up the creamy veggies and top with the pork schnitzel (slicing it up is optional). Sprinkle over the pecorino and serve with further lemon juice if required. YUM!

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