Name: Polenta and parmesan pork schnitzels
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 1
Ingredients: 500g pork leg steaks; 82.50 ml plain flour; 2 eggs; 2 garlic cloves, crushed; 125.00 ml dried breadcrumbs; 49.50 gm fine polenta (cornmeal); 25g parmesan cheese, finely grated; Extra light olive oil or rice bran oil, for frying; Coleslaw, to serve

Polenta and parmesan pork schnitzels

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Prep Time:
15 minutes

Cook Time:
12 minutes

Total Time:
27 minutes

Parmesan and polenta crusted pork schnitzels for a crispy, flavorful bite.

Ingredients:

500g pork leg steaks
82.50 ml plain flour
2 garlic cloves, crushed
125.00 ml dried breadcrumbs
49.50 gm fine polenta (cornmeal)
25g parmesan cheese, finely grated
Extra light olive oil or rice bran oil, for frying
Coleslaw, to serve

Instructions:

Preheat the oven to 130°C. Place the pork between 2 sheets of plastic wrap and pound it with a meat mallet or rolling pin until it's 5mm thick.
On a large plate, mix flour with salt and pepper. In a shallow dish, gently whisk together eggs and garlic. In another shallow dish, combine breadcrumbs, polenta, and parmesan.
Coat pork in seasoned flour, then dip in egg and coat with polenta mixture by pressing it on with fingertips to ensure a crispy crust. Microwave apple in a covered, microwave-safe bowl on MEDIUM (50%) for 3 to 4 minutes until warm.
Heat the oil in a large frying pan until it reaches 1cm depth and is hot over medium-high heat. Cook the schnitzels in batches for 2 to 3 minutes on each side until golden. Drain on paper towel and keep warm in the oven on a baking tray while cooking the remaining schnitzels. Serve with warm apple and coleslaw.

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