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:

  1. Melt the butter and sauté the onions in a small pot.
  2. Add the sage and spinach, check flavouring and season as necessary.
  3. Add the finely chopped cured pork.
  4. Salt and black pepper for seasoning.

Constructing the Stuffed Pork Schnitzel:

  1. Baton the pork slices out until they are paper thin.
  2. Lay a piece of pork flat on the board.
  3. Squeeze out any extra moisture from the spinach stuffing mixture.
  4. Place a little stuffing on one half of the pork piece.
  5. Fold the pork over the stuffing so the stuffing is covered with pork.
  6. Flour the stuffed pork pocket, shake off the excess flour, drench the pork into the egg wash and finally pass it through the breadcrumbs.
  7. Shake off any excess breadcrumbs and gently press the pork schnitzel between both hands - this simply helps to hold the remaining breadcrumbs in place.
  8. Repeat this process for all the other pieces of pork you have.
  9. Heat some oil in a good heavy bottomed frying pan.
  10.  Once the pan is hot put the schnitzel of pork into the pan and cook, turning once until it's cooked through.
  11.  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:

  1. Grate the egg yolk into a bowl and add the mustard powder, cayenne pepper, honey and cider vinegar and mix together really well.
  2. 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.
  3. To finish, grate in the egg white and finely chopped scallion. Mix together.
  4. Serve with some parboiled leeks.