|500 g||pork steaks|
|2 cup||parmesan cheese — grated|
|2 cup||desiccated coconut|
|1 handful||fresh parsley — chopped|
|salt and freshly ground black pepper — to taste|
|2||eggs — whisked|
|olive oil — for shallow frying|
|150 g||button mushrooms — chopped|
|4 Tbs||vinegar — balsamic|
|2 Tbs||stock — vegetable, concentrated|
|sea salt and freshly ground black pepper|
|tomatoes — roasted|
|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.