PORK SCHNITZEL, SLAW & MUSTARD

Pork schnitzel has an intriguing history that ties into the culinary traditions of several European nations, notably Germany and Austria. The dish itself is believed to have originated in the 19th century, with its roots linked to the Austrian "Wiener Schnitzel," which is traditionally made with veal. However, as the dish spread across Europe, variations began to emerge, and pork became a popular substitute due to its availability and affordability.

The term "schnitzel" comes from the German word "Schnitz," which means a slice or cut. The classic preparation method involves tenderising the meat, coating it in flour, egg, and breadcrumbs, and then frying it until crispy and golden. This delightful crunch is what makes schnitzel a favourite comfort food in many cultures.

With the movement of people and food across borders, schnitzel found its way to Australia through German immigrants in the 19th century. Here, it was embraced and has since become a beloved staple in Aussie pubs and homes alike. The pork schnitzel quickly gained traction due to its delicious simplicity and versatility, allowing for countless variations and accompaniments.

I love a deep colour on my schnitzel so you really get that crunch from the outer coating, unlike the more blonde ones typically seen. A quick bright slaw brings everything together and what a schnitzel with a fresh cheek of lemon and a solid amount of throat clearing mustard.

PORK SCHNITZEL, SLAW & MUSTARD

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PORK SCHNITZEL, SLAW & MUSTARD 〰️

2 pork loins

1/4 cup flour

2 tbl sp Masterfoods all purpose spice blend

2 eggs

2 tbl sp Masterfoods lemon and pepper spice blend

110gm breadcrumbs

Ghee & canola/vegetable oil (for shallow frying)

To make the schnitzel start by placing pork loin on a piece of cling film, fold film over and hammer down the loins with a rolling pin to thin out the pork.

In first tray add in the flour and all purpose spice blend, in the second whisk eggs and in the third add the breadcrumbs and lemon and pepper spice blend and mix together. Add the pork to flour and cover both sides before dusting excess, add to egg mix and cover and shake excess and finish by crumbing it with breadcrumbs. Make sure to cover properly and the crumbs are properly on before placing on baking paper to the side. Repeat process.

To fry the schnitzel add a small layer of oil and a spoon of ghee to a large pan and place on medium high heat until it begins to steam with heat. Add schnitzel in and allow to sizzle until golden brown on medium heat, before turning and shallow frying the other side (around 2 minutes per side). Pop onto paper towel on plate and fry second piece with new batch of oil and ghee.

Coleslaw

1 carrot (peeled)

1/4 purple cabbage

5-6 spring onions (washed)

1/4 cup Masterfoods Garlic and Truffle NO RULES Sauce

1/2 lemon (juice)

Salt

Start by grated carrot into bowl, before thinly slice cabbage and spring onion. Add a pinch of salt and massage salt through to help break down the slaw. Add the Masterfoods sauce and lemon juice and mix together, before seasoning with salt to taste.

To plate, place schnitzel on plate with coleslaw, with a side of dijon mustard.