Pork Schnitzel with Mushroom Gravy
It consists of a Parmesan and coconut crusted pork steaks, shallow fried and served with a mouthwatering mushroom gravy, roasted tomatoes and cauliflower mash.
Pork Schnitzel with Mushroom Gravy It consists of a Parmesan and coconut crusted pork steaks, shallow fried and served with a mouthwatering mushroom gravy, roasted tomatoes and cauliflower mash. |
| Servings | Prep Time |
| 2servings | 10min |
| Cook Time |
| 30min |
|
|
Ingredients
- 500gr pork steaks
- 2cups grated parmesan
- 2cups dessicated coconut
- handful chopped parsley
- salt and black pepperto season
- 2large eggswhisked
- olive oilfor shallow frying
- 2tablespoons butter
- 150gr mushroomschopped
- 4tablespoons balsamic vinegar
- 2tablespoons vegetable stock concentrate
- salt and black pepperto season
- roasted tomatoesto serve
- cauliflower mashto serve
- fresh parsleyto garnish
Instructions
- Place each pork steak in a plastic bag and flatten it gently by using your kitchen hammer. Or just use the back of a coffee mug, like me.
- Combine the grated Parmesan, coconut, parsley and seasoning in a mixing bowl.
- Dip the flatten steaks in whisked egg, then in the crumbs – be sure it covers the meat.
- Shallow fry in hot oil for about 8 – 10 minutes each side, until done.
- For the mushroom gravy, heat the butter in a saucepan and add the chopped mushrooms.
- Saute for a few minutes then add the balsamic vinegar and vegetable stock.
- Allow to reduce.
- Season and serve with pork schnitzels, roasted tomatoes and cauliflower mash.
- Garnish with parsley.