Golden and tender, and hard to resist.
400-500g (14 oz – 1.1b) pork schnitzel 2 small eggs, beaten with a pinch of salt Salt 1 cup panko crumbs 4 Tbsp olive oil 25g (about 2 tablespoons) butter Flaky sea salt Tomato & Caper salsa 250g (8-9 oz) vine tomatoes 2 Tbsp capers 1 clove garlic, peeled and crushed 1 Tbsp extra virgin olive oil 1 Tbsp lemon juice 1 tsp chopped marjoram or a little chopped basil to taste Freshly ground black pepper
1 Trim meat and if pieces are thick, or of an uneven thickness, protect with a double piece of plastic food wrap and beat flat with a mallet. Add meat to beaten eggs, coating each slice, then leave meat in the egg for 15 minutes.
2 Tip meat into a sieve set over a bowl and let excess egg drip off. Put panko crumbs between pieces of paper towel and crush with a rolling pin to make a fine crumb. Coat the meat with crumbs.
3 Heat olive oil in a large frying pan (skillet) over medium-high heat and when it is hot swirl in the butter. Add as many pieces of meat as will fit and cook until a good golden brown on both sides. Transfer to a plate and sprinkle with flaky sea salt. Cook remaining meat and serve hot with Tomato & Caper Salsa.
4 To make the salsa, chop tomatoes and drain in a sieve for 10 minutes. Pat capers dry with paper towels and chop coarsely. Mix capers, garlic, drained tomatoes, extra virgin olive oil and lemon juice together in a small bowl, adding marjoram or basil and a little black pepper and salt to taste.
See everything you need to know about schnitzels here. Schnitzels
Sometimes spelled Snitzel!