crumbed pork schnitzel with tomato & caper salsa

4

Serves

-

Prep Time

-

Cook Time

A tangy salsa makes this meal a great introduction to warmer
spring days. Perfect with Tangleby Potato Salad (see recipe page 64).

PRINT RECIPE

Ingredients

For the crumbed pork schnitzel with tomato & caper salsa

  • 4 pork schnitzels
  • 2 eggs
  • 1 teaspoon salt
  • 1 cup panko breadcrumbs
  • 1⁄2 cup finely grated parmesan
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • Salt and ground black pepper, to taste
  • 2 tablespoons olive oil

For the TOMATO & CAPER SALSA

  • 3 tomatoes
  • 1⁄3 cup capers — drained and chopped
  • 2 tablespoons finely diced shallot or red onion
  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped fresh parsley
  • Salt and ground black pepper, to taste

Method

For the crumbed pork schnitzel with tomato & caper salsa

  • To prepare the pork schnitzels, beat the eggs and salt in a large bowl. Add the pork and leave to soak for 15 minutes.
  • To make the Tomato & Caper Salsa, discard the tomato seeds then chop the tomato flesh into fine dice and drain on a paper towel. Place in a bowl with all the remaining salsa ingredients, season to taste and mix to combine.
  • Mix the breadcrumbs, parmesan, onion powder, oregano and salt and pepper in a shallow bowl. Lift the pork schnitzels out of the egg mixture and coat them in the breadcrumb mixture.
  • Heat the olive oil in a large pan over a medium heat. Add the pork schnitzels and fry until golden and cooked through.
  • Serve with the Tomato & Caper Salsa on top.