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Quick pork schnitzels with button mushrooms
Very simple, delicious and not-so-usual dish completed in less than 30 minutes. Ingredients
- 400 g pork cutlets (2 - 3 schnitzels)
- ¼ cup Parmesan cheese, grated
- 1/3 cup corn flour
- ½ tsp sea salt
- ¼ tsp ground black pepper
- ¼ tsp cayenne pepper
- 3 tbs peanut oil
- 200 g mushrooms (large button mushrooms), sliced
- 40 g butter
- 1 clove garlic, pressed
- 50 ml white wine
- Pinch of sea salt
- Pinch of ground black pepper
- Parsley, chopped
Directions
1.Using a meat tenderiser, gently beat the pork until flattened to a 0.5cm thickness. Mix and combine Parmesan cheese, corn flour, sea salt, black and cayenne pepper in a plate. Dredge each escalope lightly in the flour on both sides, shaking off any excess.
2.Fry the schnitzels in hot oil over medium heat for 2-3 minutes on each side, or until golden-brown on both sides and completely cooked through. Remove from the pan and set aside to drain on kitchen paper.3.In the same pan sauté mushrooms and garlic in butter for a minute, add wine and cook for another 2 minutes.4.Serve schnitzels with mushrooms sprinkled with fresh parsley and a side dish of couscous and a green salad.Useful Links
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