If you like stuffing, you'll love this.


  • for the stuffed breaded pork schnitzel:
  • pork slices (we used some from the fillet, approximately two pieces per person)
  • 150 g flour (seasoned, extra may be required depending on how many pieces you cook)
  • 2 eggs (beaten with some milk)
  • 400 g breadcrumbs
  • little oil and butter for pan frying (we used irish rapeseed oil)
  • for the stuffing:
  • 1 onion (finely chopped)
  • bunch of spinach (roughly chopped, washed and dried)
  • some cured pork- serrano or iberico ham (we used an irish cured leg of pork, but you can substitute some locally-produced rashers if you like)
  • 25 g butter
  • couple of sage leaves (chopped)
  • for the garden leeks with 1828 cooked mayonnaise dressing:
  • leeks (washed, halved and parboiled)
  • 1 hard boiled egg (yolk and white separated)
  • 1 tsp mustard powder
  • little cayenne pepper
  • some irish honey
  • 300 ml rapeseed oil
  • 100 ml vinegar
  • 2 scallions - finely chopped


  • For the Stuffing:
  • Melt the butter and sauté the onions in a small pot. Add the sage and spinach, check flavouring and season as necessary.
  • Add the finely chopped cured pork.
  • Salt and black pepper for seasoning.
  • Constructing the Stuffed Pork Schnitzel:
  • Baton the pork slices out until they are paper thin.
  • Lay a piece of pork flat on the board.
  • Squeeze out any extra moisture from the spinach stuffing mixture. Place a little stuffing on one half of the pork piece.
  • Fold the pork over the stuffing so the stuffing is covered with pork.
  • Flour the stuffed pork pocket, shake off the excess flour, drench the pork into the egg wash and finally pass it through the breadcrumbs.
  • Shake off any excess breadcrumbs and gently press the pork schnitzel between both hands - this simply helps to hold the remaining breadcrumbs in place.
  • Repeat this process for all the other pieces of pork you have.
  • Heat some oil in a good heavy bottomed frying pan.
  • Once the pan is hot put the schnitzel of pork into the pan and cook, turning once until it's cooked through.
  • Serve with fresh garden vegetables. We dressed cooked leeks with a really tasty early 19th Century cooked dressing.
  • For the Garden Leeks with 1828 Cooked Mayonnaise Dressing:
  • Grate the egg yolk into a bowl and add the mustard powder, cayenne pepper, honey and cider vinegar and mix together really well.
  • As when making a mayonnaise, very slowly pour (almost dribble) the rapeseed oil into the bowl. Whisk continually. The mixture will start to thicken and double in volume.
  • To finish, grate in the egg white and finely chopped scallion. Mix together.
  • Serve with some parboiled leeks.

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