Pork Schnitzel with Pickled Smashed Cucumbers
Equipment
- Mixing bowl
- Whisk
- Chopping board
- Knife
- Parchment paper
- Medium bowl
- Deep frying pan
Ingredients
- 1 tbsp toasted sesame seeds
- 100 g plain flour
- 4 egg whisked together
- 100 g panko breadcrumbs
- 4 pork chops
- vegetable oil for frying
- sea salt
- ground black pepper
For the pickled smashed cucumber
- 1 clove garlic grated
- 1 inch fresh ginger peeled & grated
- 2 tbsp rice wine vinegar
- 1 tbsp caster sugar
- 2 tbsp rapeseed oil
- 1 onion peeled & thinly sliced
- 1 cucumber
- large handful fresh dill
For the miso mayonnaise
- 8 tbsp mayonnaise
- 1 tbsp red miso paste
- 1 tbsp light soy sauce
To serve
Instructions
- Begin by making the pickled smashed cucumber. In a large bowl, whisk together the garlic, ginger, caster sugar, rice wine vinegar, rapeseed oil and sliced onion.
- Trim the ends of the cucumber, discard, then place on a chopping board and use a rolling pin to smash the cucumber until it splits open. After smashing, roughly chop the cucumber to create evenly sliced pieces and add to the bowl with your dressing.
- Stir through the dill and set aside until needed.
- Remove any rind and excess fat from the pork chops, before sandwiching the chops between two sheets of parchment paper. Using a heavy pan or rolling pin, bash the pork chops out until they’re super thin.
- Set up a station with three bowls, one flour, one egg and one with the sesame seeds & breadcrumbs combined together. Season the flour with salt and mix well.
- Season the pork chops well with salt and pepper and pass through the seasoned flour, egg and breadcrumbs, in that order.
- When ready to fry, add vegetable oil to a deep frying pan until it’s about 1cm in depth. Place over a medium heat and when the oil reaches about 180˚C, test it by throwing a cube of bread or small slice of onion into the pan. If it sizzles and starts to turn golden, you’re good to go. Fry the pork schnitzels for 3-4 mins or until golden brown, on each side. Place onto a wire rack to drain and season with a little salt.
- Stir the miso and soy sauce through the mayonnaise and serve with the schnitzels, pickled cucumber and herbs.
Notes
Serve it with rice, and it’s a winner every time. The leftover pork chops can be thinly sliced and tucked into a lunchbox for the next day.
Nutrition
Calories: 725kcal
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