Parmesan & Buttermilk Pork Schnitzels with Potato Salad
TOTAL TIME: 55 MINUTES + CHILLING TIME
4 x pork leg steaks
¼ cup plain flour
½ cup buttermilk
1 egg, whisked
1 cup panko breadcrumbs
½ cup finely grated parmesan
¼ cup finely chopped flat-leaf parsley
⅓ cup olive oil
40 g butter
lemon wedges, to serve
750 g baby chat potatoes, halved
1 small red onion, finely chopped
4 gherkins, sliced
2 tablespoons finely chopped dill
2 tablespoons whole egg mayonnaise
To make potato salad, place potatoes into a medium saucepan and cover with cold water. Place over a high heat and bring to the boil.
Reduce heat and simmer for 8-10 minutes or until just tender. Drain, rinse under cold water and set aside to cool. Place potatoes into a bowl. Add onion, gherkins, dill and mayonnaise. Season with salt and pepper. 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 buttermilk 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. Place on a tray and chill for 15 minutes.
Heat 2 tablespoons oil and 20g butter in a large frying pan over medium heat. When butter has melted, and mixture is sizzling, add 2 schnitzels and cook for 4-5 minutes on each side or until golden and just cooked through. Transfer to a plate lined with paper towel. Keep warm. Repeat using remaining oil, butter and schnitzels.
Serve schnitzels with potato salad and lemon wedges.