Cut green parts of spring onions diagonally, very finely and place in a bowl with ice cubes and water. They will go curly, great for garnishing.
Chop spring onions and fry with a splash of oil, add the ground ginger and toast for 2 minutes, then add the apple sauce and heat through.
Slice the pork fillet into 2cm thins and flatten with an egg flip, then pass fillets through the flour, egg and breadcrumbs. Add pecorino cheese and salt and pepper to the breadcrumbs first. Pass pork through egg and breadcrumbs a second time. This will give you an extra thick and crispy coating (make sure you press the second layer of crumbs down well).
Shallow fry pork schnitzel until golden, drain onto absorbent paper and serve with the warm apple -sauce and a crispy salad.
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