Pork schnitzel with mushroom gravy

Recipe from: 12 March 2015
recipes, pork,shallow-fry

Ingredients 15
Servings 1
Minutes 00:15


Serving Change
  • 500
    pork steaks
  • 2
    grated parmesan
  • 2
    desiccated coconut
  • 1
    chopped parsley
  • salt and black pepper to season
  • 2
    eggs, whisked
  • olive oil for shallow frying
  • 2
  • 150
    button mushrooms, chopped
  • 4
    balsamic vinegar
  • 2
    concentrated vegetable stock
  • salt and pepper to season
  • roasted tomatoes to serve
  • cauliflower mash to serve
  • fresh parsley to serve


First off, place each pork steak in a plastic bag and flatten it gently by using a mallet or just use the back of a coffee mug. Heat the oil in a non-stick frying pan.

Then combine the grated Parmesan, coconut, parsley and seasoning in a mixing bowl.

First off, place the flattened 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. Serves two with leftovers.

Recipe reprinted with permission of Anina's Recipes. To see more recipes, please click here.

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Read more on: pork  |  shallow-fry  |  recipes


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