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Pork and fennel schnitzel with potato salad
Pork and fennel schnitzel with potato salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Delicious pork and fennel schnitzel paired with creamy potato salad - a comforting family favorite.
Ingredients:
  • 500g Pork Sirloin Steaks
  • 187.50 ml flat-leaf parsley leaves
  • 75g breadcrumbs
  • 2 tsp fennel seeds, lightly crushed
  • 75g plain flour
  • 2 Free Range Eggs, lightly whisked
  • Vegetable oil, to shallow-fry
  • 500g washed baby potatoes, thickly sliced
  • 100g mayonnaise
  • 55g drained green peppercorns, coarsely chopped
  • 1 baby fennel, thinly sliced lengthways, fronds reserved
  • 1 large red onion, thinly sliced
  • 120g Baby Rocket
  • Lemon wedges, to serve
Instructions:
  • Create an irresistible texture by pounding the pork steaks flat to 1cm thickness between two sheets of plastic wrap.
  • Set aside 1/2 cup of parsley leaves. Finely chop the remaining 1/4 cup of parsley and mix it with breadcrumbs and fennel seeds in a bowl. Place flour in one bowl and beaten egg in another. Coat a pork steak lightly with flour, then dip it in the egg and breadcrumb mixture, making sure it's well coated. Repeat the process with the rest of the pork steaks.
  • Heat a generous amount of oil in a large deep frying pan over medium heat. Cook the pork in batches for 2 minutes on each side until it is perfectly golden brown and fully cooked. Place the pork on a plate lined with paper towel to absorb any excess oil.
  • While the potato is cooking in a large pot of boiling water for 15 minutes or until tender, drain it and let it cool slightly before using.
  • In a small bowl, mix together mayonnaise, peppercorns, and 1 1/2 tablespoons of warm water. Season with salt and pepper. In a large bowl, combine potato, fennel, onion, arugula, and reserved fennel fronds and parsley leaves. Drizzle the dressing over the salad and toss gently to combine. Divide among plates and serve with schnitzel and lemon wedges. Enjoy!

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