August 09, 2018
Dinner, Lunch, Pork,
Dairy, Vegetables, Potatoes , Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, Buttermilk more
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"From our daily newspaper The West Australian. Times are estimated and chilling time has not been included."
To make potato salad, place potatoes into a medium saucepan and cover with cold water and place over a high heat and bring to the boil and then reduce heat and simmer for 8 to 10 minutes or until just tender and then drain and rinse under cold water and set aside to cool.
Place potatoes into a bowl and add onion, gherkins, dill and mayonnaise and season with salt and pepper and toss until well combined; cover and chill.
Place pork steaks between sheets of baking paper and using a meat mallet pound until 1cm thick.
Place flour onto a plate and season with salt and pepper.
Lightly whisk butter milk and eggs in a shallow bowl.
Combine breadcrumbs, parmesan and parsley in a shallow bowl.
Dust each piece of pork with flour, dip into egg and evenly coat in breadcrumb mixture, pressing the crumb mixture into the pork and place on a tray and chill for 15 minutes.
Heat 2 tablespoons oil and 20 grams butter in a large frying pan over medium heat and when butter has melted, and mixture is sizzling, add 2 schnitzels and cook for 4 to 5 minutes on each side or until golden and just cooked through and then transfer to a plate lined with paper towel and keep war and then repeat using remaining oil, butter and schnitzels.
Serve schnitzels with potato salad and lemon wedges and garnish with leafy greens
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