Pork schnitzel holstein with celeriac remoulade

Name: Pork schnitzel holstein with celeriac remoulade
Yield: 4
Ingredients: 2 eggs, lightly beaten; 1½ tbs Dijon mustard, plus extra to serve; ½ cup (75g) plain flour; 1 cup (75g) panko breadcrumbs; 1½ tsp caraway seeds; 4 x 150g pork schnitzels (we used topside); 80g butter, chopped; 2 tbs olive oil; 4 fried eggs; 4-8 marinated white anchovies, drained; ¼ cup (60ml) Japanese mayonnaise; Zest and juice of 1 lemon; 2 tsp creamed horseradish; ½ celeriac, peeled and cut into julienne (we used a mandolin); ½ small red onion, thinly sliced; ¼ bunch flat-leaf parsley, leaves chopped; 1 tbs baby capers

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by Shannon Bennett

Chef

Aug 20, 2018

“Classic schnitzel gets an extra savoury kick with anchovies” - Shannon Bennett.

2 eggs, lightly beaten
1½ tbs Dijon mustard, plus extra to serve
½ cup (75g) plain flour
1 cup (75g) panko breadcrumbs
1½ tsp caraway seeds
4 x 150g pork schnitzels (we used topside)
80g butter, chopped
2 tbs olive oil
4 fried eggs
4-8 marinated white anchovies, drained

Celeria remoulade

¼ cup (60ml) Japanese mayonnaise
Zest and juice of 1 lemon
2 tsp creamed horseradish
½ celeriac, peeled and cut into julienne (we used a mandolin)
½ small red onion, thinly sliced
¼ bunch flat-leaf parsley, leaves chopped
1 tbs baby capers

Method

1.

Whisk together eggs and mustard in a shallow bowl. Place flour in a second bowl and season. Combine breadcrumbs and caraway seeds in a third bowl. Dust pork in flour, dip in egg mixture, then press into panko mixture to coat. Place on a tray and refrigerate for 10 minutes to firm up.
2.

For rémoulade, combine mayonnaise, lemon zest and juice and horseradish in a bowl and season. Add celeriac, onion, parsley and capers and toss to combine.
3.

In batches, heat butter and oil in a large frying pan over medium-high heat and fry schnitzels, turning once, for 5-6 minutes until golden and cooked through. Drain on paper towel and keep warm.
4.

Top each schnitzel with a fried egg and anchovies, season and serve with celeriac rémoulade and extra mustard.