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#WFD – Pork Schnitzels with a Crunchy Pistachio Crust
Delicious served with steamed broccoli and thick potato chips.
POLOKWANE – A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat. The term is most commonly used to refer to meats coated with flour, beaten eggs and bread crumbs, and then fried.
If you do not eat pork, you can also make this dish with chicken.
Be advised, this recipe contains nuts.
Ingredients
- 125ml plain flour
- 2 eggs, beaten
- 675ml breadcrumbs
- 1 x KNORR Creamy Garlic Sauce
- 5ml Robertsons Mixed Herbs
- 150ml pistachio nuts, finely chopped
- 30ml honey
- 45ml dijon mustard
- 8 pork fillet medallions
- oil (for shallow frying)
Method
- Place flour on a plate, and eggs in a separate bowl.
- In a separate plate combine the breadcrumbs, sachets contents of KNORR Creamy Garlic Sauce, Robertsons Mixed Herbs and pistachio nuts.
- Flatten the pork fillets with a mallet or rolling pin.
- Mix together honey and Dijon mustard and rub the pork fillets with honey and Dijon mustard.
- Place pork fillet in flour, then egg and then breadcrumbs and repeat until all steaks are coated.
- Shallow fry the flattened pork steaks on medium heat until cooked though and golden brown.
- Delicious served with steamed broccoli and thick potato chips.
This recipe was provided by What’s for Dinner.
