/assets/logos/nzwd.svg
Recipe

Pork and rosemary schnitzel with braised fennel

Fennel, with it's mild aniseed flavour, makes a zesty vegetable accompaniment to the humble pork schnitzel.

Nov 29, 2014 1:00pm
  • 25 mins cooking
  • Serves 4
    • Print
    Print

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
  • 4
    Heat oil in a large frying pan on medium. Saute onion 2-3 minutes, until starting to soften.
  • 5
    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.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg