Stephen Gibson from Pichet makes pork schitzel, fried egg and cabbage salsa on Today with Maura and Dáithí.
Ingredients
Stephen from Pichet makes pork schnitzel, fried egg and cabbage salsa on Today with Maura and Dáithí.
- 1 pork fillet
- 100g flour
- 2 eggs
- 10ml milk
- Teaspoon dyjon mustard
- 100g panic breadcrumbs
- Sunflower oil to fry
- 4 eggs
- 1/4 head savoy cabbage
- 1 shallot
- 1 clove garlic
- 40g flat parsley
- 20g mint
- 1 anchovy fillet
- 60g capers
- 20ml olive oil
- Juice of a lemon
- Seasoning
Method
Salsa:
- Blanch the cabbage leaves in boiling salted water for 2 minutes
- Refresh in iced water and finely dice cabbage
- Chop the remaining ingredients the same size as the cabbage and mix olive oil, lemon juice and season to taste.
Pork:
- Trim the pork of all fat and cut into 2cm medallions.
- Place pork between two sheets of greaseproof and gently hammer till wafer thin
- Pass through seasoned floor
- Mix the dijon mustard into the egg with the milk and pass the floured pork into the egg mix and finally into the breadcrumbs.
- Shallow fry on a medium heat in sunflower oil until golden brown on both sides
- Remove and crack an egg into the frying pan and shallow fry
To serve:
Place the egg on top of the schnitzel and sprinkle the cabbage salsa over.
