If you like stuffing, you'll love this.
Ingredients
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
Method
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.
