Parmesan & Buttermilk Pork Schnitzels With Potato Salad
August 09, 2018
"From our daily newspaper The West Australian. Times are estimated and chilling time has not been included."
- TO SERVE
- Serving Size: 1 (547.5 g)
- Calories 942.9
- Total Fat - 52.4 g
- Saturated Fat - 16.9 g
- Cholesterol - 255.4 mg
- Sodium - 2037.4 mg
- Total Carbohydrate - 59.6 g
- Dietary Fiber - 5.9 g
- Sugars - 8.9 g
- Protein - 59.1 g
- Calcium - 252.9 mg
- Iron - 5.6 mg
- Vitamin C - 23.6 mg
- Thiamin - 0.9 mg
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
Tips & Variations
No special items needed.