Polenta-Parmesan Pork Schnitzels
Polenta-Parmesan Pork Schnitzels
Ingredients
Main
- 500g pork leg steaks
- 1/3 cup plain flour
- 2 eggs
- 2 garlic cloves, crushed
- 1/2 cup dried breadcrumbs
- 1/3 cup fine polenta (cornmeal)
- 25g parmesan cheese, finely grated
- Extra light olive oil or rice bran oil, for frying
- Coleslaw, to serve
Instructions
- 1
Preheat oven to 130°C. Place pork between 2 sheets plastic wrap. Pound with a meat mallet or rolling pin until 5mm thick.
- 2
Combine flour and salt and pepper on a large plate. Lightly whisk eggs and garlic in a shallow dish. Combine breadcrumbs, polenta and parmesan in a shallow dish.
- 3
Lightly coat pork in seasoned flour, shaking off excess. Dip in egg, then coat in polenta mixture, pressing mixture on with fingertips to secure. Place apple in a microwave-safe bowl. Cover and microwave on MEDIUM (50%) for 3 to 4 minutes or until warm.
3 min - 4
Pour oil into a large frying pan until 1cm deep. Heat over medium-high heat until hot. Cook schnitzels, in batches, for 2 to 3 minutes each side or until golden. Drain on paper towel. Place on a baking tray in oven to keep warm while cooking remaining schnitzels. Serve with warm apple and coleslaw.
2 min
