Zesty parmesan pork schnitzels

Polenta-crusted pork with buttery lemon and basil vegies is just right for tonight. Swap crumbs for cheese, polenta and lemon to make a nifty gluten-free schnitzel crust.

Recipe «Zesty parmesan pork schnitzels» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 170g polenta, 70g finely grated parmesan, 1 tbsp finely grated lemon rind, 8 pork schnitzels, 2 eggs, lightly whisked , Rice bran oil, to shallow-fry, 500g pkt Broad Beans, 40g butter, melted , 500g cauliflower, cut into florets, 1/2 cup small fresh basil leaves, 1/2 lemon, zested, 1 tbsp lemon juice.

Ingredients:

• 170g polenta 
• 70g finely grated parmesan 
• 1 tbsp finely grated lemon rind 
• 8 pork schnitzels 
• 2 eggs, lightly whisked 
• Rice bran oil, to shallow-fry 
• 500g pkt Broad Beans 
• 40g butter, melted 
• 500g cauliflower, cut into florets 
• 1/2 cup small fresh basil leaves 
• 1/2 lemon, zested 
• 1 tbsp lemon juice 

Instructions

1. Preheat oven to 120°C. Combine polenta, parmesan and lemon rind on a plate. Season. Dip pork in egg and press in polenta mixture to coat. Transfer to a lined baking tray.
2. Heat 1cm of oil in a large frying pan over medium-high heat. Cook the pork, in 2 batches, for 2 minutes each side or until golden. Transfer to a tray lined with paper towel. Keep warm in oven.
3. Meanwhile, thaw and peel broad beans.
4. Melt the butter in a large frying pan over medium-high heat. Cook the cauliflower, stirring, for 2-3 minutes or until just tender. Stir in the broad beans, basil and lemon zest for 1-2 minutes or until heated through. Stir in the lemon juice. Serve with the pork.