Things in this house have been a little crazy of late. What with children with broken arms, dogs having strokes, and me setting off on the Thermomix Demonstrating journey, it has all been a bit hectic to say the least! Shopping has sort of fallen by the wayside a few times, and meals have been flung together as and when I can. I did plan a meal a while ago, but somehow I never got around to making it - some of the components got used in other meals, and when the time came to make this dish I found myself lacking a few ingredients. It was late, I was frazzled - it was just going to have to be made with what I had on hand!
The dish was featured in an article called On the Mountain in the latest edition of Delicious Magazine. It was another Valli Little recipe so I was sure it would be good.
Pork Schnitzel with Apple Salad
Adapted from Delicious Magazine - August Edition. Recipe by Valli Little
6 x 100g pork schnitzels
250ml greek yoghurt
1 clove garlic, finely chopped
2 tsp german mustard
1 cup plain flour, seasoned
2 eggs, and small amount of milk
3 cups panko breadcrumbs
Apple Salad
juice of 1 lemon
splash extra virgin olive oil
salad leaves
1/3 cup walnut pieces
2 red apples, cored, and sliced into wedges
Place the garlic clove in the TM bowl and chop for 2 seconds on speed 7! Why?? Because I can!!!
Combine the yoghurt, garlic and mustard in a large bowl. Season with salt and freshly ground black pepper. Add the pork schnitzels and allow to marinate for at least 30 minutes, longer if time permits.
Combine the eggs, and a small amount of milk in a large flat plate. Gently whisk to combine.
Place the seasoned flour on a large flat plate.
Place the panko crumb on a large flat plate.
You know the routine.
Remove the pork from the yoghurt mixture - allowing the excess to drip off.
Place in the flour, lightly coat. Shake off excess. Place in the egg mixture, and then into the breadcrumbs.
Cover and chill until ready to cook.
For the salad. Combine the lemon juice with a good splash of olive oil. Season well. Add the apple and toss to combine.
To cook the pork, heat 1cm of oil in a large heavy based fry pan over medium heat. Cook the schnitzels in batches for 3 minutes each side, or until golden and cooked through. Drain on paper towels.
Just before serving add the salad leaves to the apple mixture. Toss gently.
Serve the pork schnitzel with apple salad, topped with walnut pieces, and fries.
Now while this meal was not as Valli Little intended - I must say - it was very tasty indeed. The recipe stated the yoghurt should be buttermilk and have the addition of sage leaves. I was also supposed to marinate the meat in this mixture for up to 4 hours. Try it that way if you like - but I think the way I did it worked out very well.
The dish was featured in an article called On the Mountain in the latest edition of Delicious Magazine. It was another Valli Little recipe so I was sure it would be good.
Pork Schnitzel with Apple Salad
Adapted from Delicious Magazine - August Edition. Recipe by Valli Little
6 x 100g pork schnitzels
250ml greek yoghurt
1 clove garlic, finely chopped
2 tsp german mustard
1 cup plain flour, seasoned
2 eggs, and small amount of milk
3 cups panko breadcrumbs
Apple Salad
juice of 1 lemon
splash extra virgin olive oil
salad leaves
1/3 cup walnut pieces
2 red apples, cored, and sliced into wedges
Place the garlic clove in the TM bowl and chop for 2 seconds on speed 7! Why?? Because I can!!!
Combine the yoghurt, garlic and mustard in a large bowl. Season with salt and freshly ground black pepper. Add the pork schnitzels and allow to marinate for at least 30 minutes, longer if time permits.
Combine the eggs, and a small amount of milk in a large flat plate. Gently whisk to combine.
Place the seasoned flour on a large flat plate.
Place the panko crumb on a large flat plate.
You know the routine.
Remove the pork from the yoghurt mixture - allowing the excess to drip off.
Place in the flour, lightly coat. Shake off excess. Place in the egg mixture, and then into the breadcrumbs.
Cover and chill until ready to cook.
For the salad. Combine the lemon juice with a good splash of olive oil. Season well. Add the apple and toss to combine.
To cook the pork, heat 1cm of oil in a large heavy based fry pan over medium heat. Cook the schnitzels in batches for 3 minutes each side, or until golden and cooked through. Drain on paper towels.
Just before serving add the salad leaves to the apple mixture. Toss gently.
Serve the pork schnitzel with apple salad, topped with walnut pieces, and fries.
Now while this meal was not as Valli Little intended - I must say - it was very tasty indeed. The recipe stated the yoghurt should be buttermilk and have the addition of sage leaves. I was also supposed to marinate the meat in this mixture for up to 4 hours. Try it that way if you like - but I think the way I did it worked out very well.
yum, this sounds really really tasty!
ReplyDeleteThis is a great combination. Apple and pork are always superb together.
ReplyDeleteI love Valli Little's recipes too. Hope everything will be back to normal soon.
ReplyDelete