Create a classic family favourite with this delicous pork and fennel schnitzel served with a creamy potato salad.
- Place the pork steaks between 2 sheets of plastic wrap. Use a meat mallet or rolling pin to pound until 1cm thick
- Reserve 1/2 cup of the parsley leaves. Finely chop remaining ¼ cup of parsley. Combine chopped parsley, breadcrumbs and fennel seeds in a medium bowl. Place the flour and egg in separate bowls. Dip a pork steak in the flour to lightly coat. Dip in egg, then in the breadcrumb mixture, pressing to coat. Repeat with remaining pork steaks
- Add enough oil to a large deep frying pan to come 1cm up the side of the pan. Heat over medium heat. Cook the pork, in batches, for 2 mins each side or until golden brown and cooked through. Transfer to a plate lined with paper towel
- Meanwhile, cook the potato in a large saucepan of boiling water for 15 mins or until tender. Drain. Set aside to cool slightly
- Combine mayonnaise, peppercorns and 1 1/2 tablespoon warm water in a small bowl. Season. Combine potato, fennel, onion, rocket and reserved fennel fronds and parsley leaves in a large bowl. Drizzle with dressing. Toss to combine. Divide among serving plates. Serve with schnitzel and lemon wedges
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set