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Pork Schnitzel with Apple and Celery Salad
4 pork chops about 150g each
2 eggs
100g plain flour seasoned with salt and pepper
100g panko breadcrumbs (crispy Japanese crumbs available in most supermarkets) or regular breadcrumbs
50g finely grated parmesan
oil for frying
Set the oven to low heat – about 80°c.
Beat the eggs in a dish. Place the seasoned flour in another and mix the crumbs and parmesan in another.
Place a chop on a sheet of parchment, top with another sheet and beat with a rolling pin to flatten into escalopes.
Dip the escalopes in the flour, then the egg and then cover with the crumbs.
Heat a thumb nail depth of oil in a frying pan over medium high heat.
Place a wire rack on a roasting tray.
Add the escalopes one or two at a time into the oil – don’t over crowd and cook for about 3 minutes on each side or until golden and crisp. Place on rack and in oven while you cook the rest.
Apple and celery salad
4 stalks of celery from inside
1 Granny Smith apple
150ml sour cream
100ml olive oil or good local rapeseed oil
2 tablespoons chopped lovage or parsley
Salt and pepper to taste
1 tablespoon white balsamic or cider vinegar
2 little gem lettuces, leaves separated washed and patted dry on kitchen paper
Slice the apple thinly until you get to the core then slice another side until the core is exposed. Cut the slices into thin matchsticks.
Arrange the leaves around a bowl. Slice the celery thinly on the bias and mix in with the apple. Whisk the sourcream, oil, vinegar and lovage together and season to taste. Toss in the celery and apple and spoon over the leaves. Serve with the schnitzel.
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By BBC Radio Ulster
4.4
4747 ratings
4 pork chops about 150g each
2 eggs
100g plain flour seasoned with salt and pepper
100g panko breadcrumbs (crispy Japanese crumbs available in most supermarkets) or regular breadcrumbs
50g finely grated parmesan
oil for frying
Set the oven to low heat – about 80°c.
Beat the eggs in a dish. Place the seasoned flour in another and mix the crumbs and parmesan in another.
Place a chop on a sheet of parchment, top with another sheet and beat with a rolling pin to flatten into escalopes.
Dip the escalopes in the flour, then the egg and then cover with the crumbs.
Heat a thumb nail depth of oil in a frying pan over medium high heat.
Place a wire rack on a roasting tray.
Add the escalopes one or two at a time into the oil – don’t over crowd and cook for about 3 minutes on each side or until golden and crisp. Place on rack and in oven while you cook the rest.
Apple and celery salad
4 stalks of celery from inside
1 Granny Smith apple
150ml sour cream
100ml olive oil or good local rapeseed oil
2 tablespoons chopped lovage or parsley
Salt and pepper to taste
1 tablespoon white balsamic or cider vinegar
2 little gem lettuces, leaves separated washed and patted dry on kitchen paper
Slice the apple thinly until you get to the core then slice another side until the core is exposed. Cut the slices into thin matchsticks.
Arrange the leaves around a bowl. Slice the celery thinly on the bias and mix in with the apple. Whisk the sourcream, oil, vinegar and lovage together and season to taste. Toss in the celery and apple and spoon over the leaves. Serve with the schnitzel.
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