Name: Pork and rosemary schnitzel with braised fennel
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 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

Ingredients

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.