Thin pork schnitzel with orange and mint salad
Schnitzel is another great cut, as it cooks so quickly. It is usually coated in egg and crumbs before cooking, but I like to dust it with flour to keep it light, before gently sautéing it.
- Place the schnitzel on baking paper, then gently pound each piece with a rolling pin until it’s quite thin. Cut each piece in half, then dust with flour seasoned with salt, pepper and cumin, shaking off the excess. Reserve.
- Slice the fennel bulbs paper-thin (a mandolin works well) and heat 2 tablespoons of the oil in a frying pan. Add the fennel, keeping it moving until it wilts and starts to cook gently. Remove after 2-3 minutes and keep it warm.
- Meanwhile, make the salad by peeling the oranges then removing all the white pith. Cut into neat even segments. Toss into a bowl with the vinegar, fruity olive oil and spring onions. Season with salt. Keep aside. Add the finely sliced mint leaves immediately before serving, otherwise they will turn black.
- Heat the remaining oil in a large frying pan (you may need to cook the meat in batches, so heat the oven to 150C to keep the first batch warm). Sauté the schnitzel for about 90 seconds on each side. Divide the fennel between 4 warmed plates, add the hot schnitzel, then top with the orange salad and mint.