Pork & fennel schnitzel with potato salad
Pork & fennel schnitzel with potato salad
Ingredients
Schnitzel
- 500g Coles Australian Pork Sirloin Steaks
- 3/4 cup flat-leaf parsley leaves
- 1 cup (75g) panko breadcrumbs
- 2 tsp fennel seeds, lightly crushed
- 1/2 cup (75g) plain flour
- 2 Coles Brand Australian Free Range Eggs, lightly whisked
- Vegetable oil, to shallow-fry
Potato Salad
- 500g washed baby potatoes, thickly sliced
- 1/3 cup (100g) good-quality mayonnaise
- 55g drained green peppercorns, coarsely chopped
- 1 baby fennel, thinly sliced lengthways, fronds reserved
- 1 large red onion, thinly sliced
- 120g Coles Brand Australian Baby Rocket
Garnish
- Lemon wedges, to serve
Instructions
- 1
Place the pork steaks between 2 sheets of plastic wrap. Use a meat mallet or rolling pin to pound until 1cm thick
- 2
Reserve 1/2 cup of the parsley leaves. Finely chop remaining ¼ cup of parsley. Combine chopped parsley, breadcrumbs and fennel seeds in a medium bowl. Place the flour and egg in separate bowls. Dip a pork steak in the flour to lightly coat. Dip in egg, then in the breadcrumb mixture, pressing to coat. Repeat with remaining pork steaks
- 3
Add enough oil to a large deep frying pan to come 1cm up the side of the pan. Heat over medium heat. Cook the pork, in batches, for 2 mins each side or until golden brown and cooked through. Transfer to a plate lined with paper towel
- 4
Meanwhile, cook the potato in a large saucepan of boiling water for 15 mins or until tender. Drain. Set aside to cool slightly
15 min - 5
Combine mayonnaise, peppercorns and 1 1/2 tablespoon warm water in a small bowl. Season. Combine potato, fennel, onion, rocket and reserved fennel fronds and parsley leaves in a large bowl. Drizzle with dressing. Toss to combine. Divide among serving plates. Serve with schnitzel and lemon wedges


