Pork

Macadamia-crumbed pork schnitzel with 'Aussiekraut'

Name: Macadamia-crumbed pork schnitzel with 'Aussiekraut'
Yield: 4
Ingredients: 1 small red onion, thinly sliced; 1 large (400g) beetroot, grated; 1/4 purple cabbage, shredded; 1 tbs extra virgin olive oil; 100ml apple cider vinegar; 1/2 tsp caraway seeds, toasted, crushed; 4 x 200g pork loin steaks, trimmed; 2 tbs brown sugar; 1 cup (75g) macadamias, crushed; 3/4 cup (35g) panko breadcrumbs; 2 eggs, lightly beaten; 1/2 cup (75g) plain flour; Sunflower oil, to shallow-fry

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by Warren Mendes

delicious. team

Jan 26, 2016

Could this schnitzel, an undisputed pub classic, be any more Australian? We don't think so. An Aussie macadamia crust adds crunch, and the usual sauerkraut gets an earthy hit of beetroot.

1 small red onion, thinly sliced
1 large (400g) beetroot, grated
1/4 purple cabbage, shredded
1 tbs extra virgin olive oil
100ml apple cider vinegar
1/2 tsp caraway seeds, toasted, crushed
4 x 200g pork loin steaks, trimmed
2 tbs brown sugar
1 cup (75g) macadamias, crushed
3/4 cup (35g) panko breadcrumbs
2 eggs, lightly beaten
1/2 cup (75g) plain flour
Sunflower oil, to shallow-fry

Method

1.

To make the Aussiekraut, combine onion, beetroot, cabbage, olive oil, vinegar, caraway seeds and 2 tsp salt in a bowl.
2.

Using a rolling pin, flatten pork between 2 sheets of baking paper until 1.5cm-thick. Combine sugar, macadamia and panko in a bowl, place eggs in a second bowl and flour in a third bowl. Dust pork in flour, dip in egg, then coat in panko mixture.
3.

Heat 2cm sunflower oil in a frypan over medium-high heat, and, in batches, cook schnitzels for 3-5 minutes each side until golden and cooked through. Drain on paper towel. Serve with Aussiekraut.