Pork and rosemary schnitzel with braised fennel

ingredients

• Pork and rosemary schnitzel with braised fennel

  • 225 gram packet jatz crackers
  • 1 tablespoon rosemary, chopped
  • 2 eggs
  • 1 clove garlic, crushed
  • 4 130g pork schnitzels
  • 1/2 cup plain flour
  • 2 tablespoon olive oil
  • 40 gram butter
  • lemon wedges, to serve

• Braised fennel

  • 1 tablespoon olive oil
  • 1 brown onion, cut into wedges
  • 1 medium fennel bulb, sliced thinly, fronds reserved
  • 1 tablespoon butter
  • 1 tablespoon drained capers
  • 1 tablespoon sugar

method

• Pork and rosemary schnitzel with braised fennel

  • 1

    In a food processor, process crackers and rosemary to form crumbs. Lightly beat eggs and garlic together.

  • 2

    Dust pork in flour, shaking off excess. Dip in egg and press firmly into crumbs. Cover and chill until required.

  • 3

    Heat oil and butter together in large frying pan on medium, schnitzels in 2 batches of 3 for 3-4 minutes each, turning, until golden. Drain on paper towel. Serve with fennel, fronds and lemon.

• Braised fennel

  • 1

    Heat oil in a large frying pan on medium. Saute onion 2-3 minutes, until starting to soften.

  • 2

    Add fennel and saute 8-10 minutes, until tender. Toss remaining ingredients through and season to taste.

notes

If you can't find thinly cut pork schnitzels, flatten pork leg or loin steaks with a rolling pin between 2 sheets of plastic wrap.