Pork and fennel schnitzel with potato salad

Pork and fennel schnitzel with potato salad


Create a classic family favourite with this delicous pork and fennel schnitzel served with a creamy potato salad.

The ingredient of Pork and fennel schnitzel with potato salad

  1. 500g Coles Australian Pork Sirloin Steaks
  2. 3/4 cup flat-leaf parsley leaves
  3. 1 cup (75g) panko breadcrumbs
  4. 2 teaspoons fennel seeds, lightly crushed
  5. 1/2 cup (75g) plain flour
  6. 2 Coles Brand Australian Free Range Eggs, lightly whisked
  7. Vegetable oil, to shallow-fry
  8. 500g washed baby potatoes, thickly sliced
  9. 1/3 cup (100g) good-quality mayonnaise
  10. 55g drained green peppercorns, coarsely chopped
  11. 1 baby fennel, thinly sliced lengthways, fronds reserved
  12. 1 large red onion, thinly sliced
  13. 120g Coles Brand Australian Baby Rocket
  14. Lemon wedges, to serve

The instruction how to make Pork and fennel schnitzel with potato salad

  1. Place the pork steaks between 2 sheets of plastic wrap. Use a meat mallet or rolling pin to pound until 1cm thick
  2. Reserve 1/2 cup of the parsley leaves. Finely chop remaining u00bc cup of parsley. Combine chopped parsley, breadcrumbs and fennel seeds in a medium bowl. Place the flour and egg in separate bowls. Dip a pork steak in the flour to lightly coat. Dip in egg, then in the breadcrumb mixture, pressing to coat. Repeat with remaining pork steaks
  3. Add enough oil to a large deep frying pan to come 1cm up the side of the pan. Heat over medium heat. Cook the pork, in batches, for 2 mins each side or until golden brown and cooked through. Transfer to a plate lined with paper towel
  4. Meanwhile, cook the potato in a large saucepan of boiling water for 15 mins or until tender. Drain. Set aside to cool slightly
  5. Combine mayonnaise, peppercorns and 1 1/2 tablespoon warm water in a small bowl. Season. Combine potato, fennel, onion, rocket and reserved fennel fronds and parsley leaves in a large bowl. Drizzle with dressing. Toss to combine. Divide among serving plates. Serve with schnitzel and lemon wedges

Nutritions of Pork and fennel schnitzel with potato salad

fatContent: 763.366 calories
saturatedFatContent: 43 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 47 grams carbohydrates
fibreContent: 5 grams sugar
cholesterolContent: 44 grams protein

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