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Brian Tuner's pork schnitzel with anchovy and caper relish

‘Pork works well with strong flavours like this relish. Flattening the meat makes it more tender’

15 SEPTEMBER 2011
Pork schnitzel Enlarge
Ingredients (Serves 4)
  • 4 x 225g/8oz pork chops, rind removed
  • 50g/2oz plain flour
  • Salt and freshly ground black pepper
  • 2 eggs
  • 175g/6oz fresh white breadcrumbs
  • 50g/2oz Parmesan cheese, freshly grated
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp olive oil
  • 100g/4oz unsalted butter
  • 2 tbsp capers
  • Juice of 1 lemon
  • 4 anchovy fillets, finely chopped

Method

Using a strong knife trim and clean about 4cm/1½in of the “sticking-out” bones of the chops. Put the chops between 2 sheets of clingfilm and bash until they are about 5mm/¼in thick.

When finished, trim the meat to neaten. Season the flour and put into a shallow container. Beat the eggs and put into another container. Mix the breadcrumbs, Parmesan and parsley in a third shallow container.

Carefully coat the meat with flour, shaking off any excess. Next dip into the egg, shake off any excess, then put into the breadcrumb mix. Make sure the breadcrumbs are well stuck on.

Heat the oil and 25g/1oz of the butter in a frying pan. Fry the chops on one side to a golden brown colour – about 3-4 minutes. Turn over and cook for another 3-4 minutes. Keep the cooked schnitzels warm until ready to serve.

When all the schnitzels are cooked, melt the remaining butter in a clean pan. As it colours, take off the heat and add the capers, lemon juice and anchovies. Pour over the schnitzels and serve.

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