Pork schnitzel with red cabbage slaw
Jon Rotheram is back in the Lorraine kitchen with his pork schnitzel, sauté potatoes and red cabbage slaw - sure to warm you up on our colder days.
Ingredients
For the pork schnitzel
2x 180g pork loin steaks, fat trimmedSalt and freshly ground black pepper1 large egg2 tbsp plain flour75g coarse dried white breadcrumbs or Japanese Panko breadcrumbsZest of ½ lemon,15g parmesan, grated1½ tbsp thyme leaves, chopped300ml sunflower oil
For the sauté potatoes
1kg waxy new potatoes6-8tbsp olive oilSea salt
For the red cabbage slaw
½ red cabbage100ml olive oil2 tbsp balsamic vinegar20g brown sugarPinch of salt
Method:
For the schnitzels, sandwich one of the pork loin steaks between two sheets of cling film. Flatten the steak with a rolling pin to a thickness of about 1cm. Remove the cling film and cut the steak in half lengthways. Season both sides with salt and pepper. Repeat theprocess for the other steak.
Beat the egg in a bowl and sprinkle the flour onto a plate. Mix the breadcrumbs, lemon zest, parmesan, thyme and a good pinch of salt in a shallow bowl and combine all ingredients well. Dredge each piece of steak first into the flour, then dip into the beaten egg and lastly coat it well with the breadcrumb mix. Repeat the process for the rest ofthe pork.
Heat the oil in a large frying pan, let it get very hot then put two schnitzels in. Fry for about 2-3 minutes each side, or until the coating is crisp and golden brown. Remove from the pan and set aside to drain in a plate lined with kitchen paper. Keep warm while you repeat the process with the rest of the pork.
For the potatoes, cut them into quarters, bring a large pan of water to the boil and then cook them for 3 minutes. Drain well using kitchen paper and leave to cool.
Heat the oil in a large non-stick frying pan and let it get very hot. Fry the potatoes, leaving them to sizzle and get slightly brown underneath. Turn them all evenly 2-3 times until nicely browned all over. Drain them off in kitchen paper once fried, place in a serving dish and sprinkle with sea salt.
For the slaw, slice the cabbage thinly, put in a bowl, add the salt and leave for 10 minutes. This helps draw out the juice from the cabbage and gives it a bit more crunch and flavour. Then add the olive oil, vinegar and sugar. Mix well.
To serve, place some potatoes on a plate, then the schnitzel and the slaw on the side.