Pork and fennel schnitzel with potato salad

Create a classic family favourite with this delicous pork and fennel schnitzel served with a creamy potato salad.

Recipe «Pork and fennel schnitzel with potato salad» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 500g Coles Australian Pork Sirloin Steaks, 3/4 cup flat-leaf parsley leaves, 1 cup panko breadcrumbs, 2 tsp fennel seeds, lightly crushed, 1/2 cup plain flour , 2 Coles Brand Australian Free Range Eggs, lightly whisked, Vegetable oil, to shallow-fry, 500g washed baby potatoes, thickly sliced , 1/3 cup good-quality mayonnaise, 55g drained green peppercorns, coarsely chopped, 1 baby fennel, thinly sliced lengthways, fronds reserved, 1 large red onion, thinly sliced, 120g Coles Brand Australian Baby Rocket, Lemon wedges, to serve.

Ingredients:

• 500g Coles Australian Pork Sirloin Steaks 
• 3/4 cup flat-leaf parsley leaves 
• 1 cup panko breadcrumbs 
• 2 tsp fennel seeds, lightly crushed 
• 1/2 cup plain flour 
• 2 Coles Brand Australian Free Range Eggs, lightly whisked 
• Vegetable oil, to shallow-fry 
• 500g washed baby potatoes, thickly sliced 
• 1/3 cup good-quality mayonnaise 
• 55g drained green peppercorns, coarsely chopped 
• 1 baby fennel, thinly sliced lengthways, fronds reserved 
• 1 large red onion, thinly sliced 
• 120g Coles Brand Australian Baby Rocket 
• Lemon wedges, to serve 

Instructions

1. Place the pork steaks between 2 sheets of plastic wrap. Use a meat mallet or rolling pin to pound until 1cm thick
2. 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
3. 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
4. Meanwhile, cook the potato in a large saucepan of boiling water for 15 mins or until tender. Drain. Set aside to cool slightly
5. 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