Irresistibly crunchy pork schnitzels with a superb anchovy stuffing and a scrumptious side of onion and olive. A real family favourite.
Between food wrap, bash out the fillet pieces till approx half an inch thick. Finely chop the anchovies and mix with the butter. Cut pockets sideways into each flattened fillet piece. Push an even amount of the anchovy butter into each pocket and bash down to seal. Dip the fillet into the flour, egg and crumb mixtures. Shake off the excess crumbs.
Heat the vegetable oil in shallow pan, with a depth of ½ cm. Fry the pork on both sides for approximately 3-4 minutes. When golden, remove and drain on paper. Squeeze over a little lemon juice.
Peel, halve and thinly slice the onion. Put into a bowl with the parsley. Halve the olives and add. Toss well with the reserved anchovy oil. Add some lemon juice and season with pepper.
Pile the salad on the plate and serve alongside the pork. Garnish with lemon wedges.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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