Edward Oliver Greer


Wednesday 8 June 2016



Midweek recipe: Porky schnitzel

Sometimes when it comes to dinner I make something up on the spot based on vague recollections of things i’ve eaten in the past. Monday’s dinner was rather delicious so I thought I’d share it with you all.

Pork schnitzelServes 2

2 or 3 pork leg escalopes
2 slices of brown bread
plain flour
1 egg
block butter
dried minced garlic
dried parsley

100g cous cos
1 courgette
1 carrot
a bit more butter

Turn your bread into breadcrumbs and put them in a shallow dish. Bet the egg into another dish. Tip some flour into a third, not too much you just need enough to coat the meat.
Make a schnitzel by coating the meat in a thin layer of flour. Shake off the excess then coat it in the egg. Again, shake off the excess then coat in the breadcrumb. Shake of the final excess and set aside.
With a mandolin or, because they are rather good at taking your finger off too, use a mandolin attachment in a food processor to thinly slice the courgette and peeled carrot.
Make up some couscous, 100g usually needs 160ml of boiling water and set aside to absorb. Boil extra water as a shortcut for later
Melt a generous knob of butter in a frying pan and add some dried garlic and parsley as it melts. Add the pork and fry on a medium-low heat for around 3 minutes on each side.
While the pork cooks, bring the extra water back to the boil in a saucepan and add the vegetables. They only need a couple of minutes.
When the veg is ready, drain it and mix it together with the couscous and a small knob of butter.
Serve the veg/couscous mixture onto plates and place a piece of pork on top. Garnish with some fresh parsley if you happen to have some.


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