Veal or chicken snitzels (or schnitzels) can also be used in this dish, but my preference is pork. Support New Zealand pig farmers and buy New Zealand pork (or buy the product of your country if possible).
2 medium onions, peeled and sliced
3 Tbsp extra virgin olive oil
400g (14 oz) can Italian crushed tomatoes
Few pinches dried Sicilian oregano
12 black olives, stoned (see Recipe Notes below)
1 large (size 7) free-range egg
¼ cup marjoram leaves (or use parsley)
1½ cups panko crumbs, whizzed or crushed a little finer
2 Tbsp standard flour
Faky sea salt
400g (14 oz) pork snitzel
Olive oil for frying
Lemon wedges for serving
1 Put onions in a small-medium frying pan (skillet) with extra virgin olive oil and sizzle gently over medium-low heat for 15-20 minutes, until tender and lightly browned; stir often towards end of cooking so they don’t catch and burn. Add tomatoes, oregano, ¼ teaspoon of salt and a good grind of black pepper. Bring to a gentle boil, then lower the heat and cook gently, uncovered, for about 10 minutes, stirring occasionally, or until pulpy and sauce-like but don’t let it become dry. Add olives.
2 Break egg into a dish and beat lightly with a few pinches of salt. Add the marjoram. Put panko crumbs on a piece of paper towel and flour on another piece. Mixed flour with a few pinches of salt. Dust snitzel pieces first with flour, shaking off excess, then dunk in the egg. Let excess egg drip off, then coat with crumbs and transfer to a plate.
3 When ready to cook, heat 5mm (about 2”) of olive oil in a large frying pan (skillet) over a medium heat. Once the oil is hot, lower in 3-4 snitzels, or as many as will fit comfortably without crowding the pan and cook quickly until golden and crunchy on both sides. Transfer to a plate and sprinkle with flaky sea salt. Cook the rest of the snitzels and serve hot with tomato and olive salsa.
I love so much about Spain, but not those coal-black olives in brine that come ready pitted, whole or sliced. They are like boot leather! Use good olives in this dish, preferably in olive oil, or oil-cured olives.