Pork and Sage Schnitzels
This is a great twist on schnitzels, which also works well with chicken in place of pork. Serve it with a mash of carrots and parsnips and cooked silverbeet.
- 4 pork schnitzels
- 1 lemon
- 1 tbsp butter
- a small bunch of sage leaves
- 2 crushed tiny dried bird's eye chillies
- ¼ cup drained, pitted and chopped kalamata olives.
- 2 tbsp sherry vinegar
- ¼ cup chicken stock
Cut pork schnitzels into small pieces and if they are thick, protect with a double piece of plastic food wrap and beat flat with a mallet.
Coat meat with flour and fry in batches in hot oil and sizzling butter in a large pan over medium-high heat.
Turn over when golden, add peel of 1 lemon and sprinkle with salt.
When all are done and transferred to a side plate, lower heat just a little and add 1 tbsp butter, a small bunch of sage leaves, 2 crushed tiny dried bird's eye chillies and ¼ cup drained, pitted and chopped kalamata olives.
Cook for several minutes until sage leaves are browned. Transfer to a small plate.
Cool pan briefly and add 2 Tbsp sherry vinegar and ¼ cup chicken stock. Return pan to heat and bubble briefly.
Add schnitzels and warm through.
Tip contents onto a serving platter.
Scatter with olive and sage and serve immediately.