- Dish Type Pan Fry
- Occasion Weeknight Dinner
- Cut Steak
- Serves 4
- Prep Time 35 mins
- Cook Time 10 mins
- 4 x 180g Pork steaks
- ½ Plain flour
- 2 Eggs
- 1/4 cup Milk
- 1 cup Panko breadcrumbs
- ½ cups (170g) Tri-coloured quinoa
- 2 tsp Lemon zest
- Sea salt and cracked black pepper
- ⅓ cup Thyme plus extra sprigs to serve
- 1/2 cup (60ml) Vegetable oil
- 2 cups (100g) Chopped rocket leaves
- 1 cup Basil leaves
- ½ cup (40g) Finely grated parmesan
- 2 tbsp Extra virgin olive oil
- ⅓ cup (80ml) Water
Lay a piece of cling wrap on your chopping board
Place down pork steaks separately.
Cover with another piece of cling wrap
Using a mallet, pound steaks until approx 1cm thick.
Place the flour on a plate.
Place the eggs and milk in a large bowl and whisk to combine.
Place the breadcrumbs, quinoa, lemon zest, salt and pepper and thyme on a plate.
Dip a piece of pork into the flour, followed by the egg mixture and then into the quinoa and breadcrumbs mixturegently patting to coat all sides.
Repeat with remaining pork.
Heat the oil in a large frying pan over medium heat.
Cook pork for 3-4 minutes each side or until crispy and golden.
Drain pork schnitzels on paper towel.
To make the pesto, place the rocket, basil and parmesan in a food processor and process until finely chopped.
Add the oil, water, salt and pepper and process until combined.
Serve with pesto and salad of your choice.