Stuffed pork schnitzels
( SERVES 4 )
Photo by Tamara West
- Sweat onion, apple, grated ginger, crushed garlic with salt and herb in a little hot butter until soft. Add the lemon zest and juice, vinegar and sugar. Cook until reduced. Cool. Add goat's cheese and whip together. Season with pepper.
- Lay pork schnitzels out flat and cover with baking paper. Gently bash each to increase the size, thinning it out evenly.
- Place 2-3 Tbsp of stuffing on one side of each schnitzel. Fold over and press to seal around the edges. Dip each in flour, then eggwash and lastly breadcrumbs to which you have added a little lemon zest.
- Preheat oven to 180C. In a frying pan, heat 50g butter and a little olive oil until bubbling, add the schnitzels and fry to colour each side. Remove schnitzels to an ovenproof dish and finish in the oven for a further 7 minutes. Slice or serve whole.