Schnitzel is originally a German dish and, by tradition, pork is hugely popular in Germany. The key to great schnitzel is definitely in the pounding of the pork. The flavours here are great and can be served with other German favourites such as apple sauce or red cabbage.
- 4 pork steaks
- 1 egg beaten
- 6 bread slices, a few days old and processed to breadcrumbs
- 2 tablespoons parsley finely chopped
- 1 tablespoon gruyere cheese finely grated
- 2 tablespoons olive oil
Trim the pork of any fat and flatten it out by hammering lightly with rolling pin or similar. Mix the breadcrumbs, cheese and parsley together. Dip the pork steaks into the beaten egg and then bathe in the breadcrumb mixture, pressing well to make sure they are completely covered.
Heat oil in large frying pan and fry the schnitzels for 4 or 5 minutes each side, until golden and cooked through.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers