Pork Schnitzel With Creamed Leeks |
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Prep Time: 5 Minutes Cook Time: 6 Minutes |
Ready In: 11 Minutes Servings: 1 |
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Found this recipe on the internet when looking for something to use some schnitzel and a leek that I had in the fridge. Nice and easy plus very tasty. Made a perfect Friday night whip-up. I didn't have fresh herbs so sub'ed with dried herbs and omitted the parsley, but have copied the recipe as it was originally submitted. Will definitely be making again. Ingredients:
1 leek, thinly sliced |
1/4 cup cream, thickened |
1/4 cup chicken stock, campbell's if possible (liquid) |
1 teaspoon whole grain mustard |
1 cup breadcrumbs, dried |
1 tablespoon parsley, flat leaf and chopped |
1 tablespoon sage, finely chopped |
2 teaspoons oregano, finely chopped |
1/2 cup plain flour |
2 eggs |
1 tablespoon milk |
500 g pork schnitzels |
6 sage leaves |
Directions:
1. Place leek, cream and stock in a medium saucepan, bring to the boil, reduce heat and simmer for about 5 minutes or until thickened. Stir through mustard and season with salt and pepper.
2. Meanwhile, combine the breadcrumbs, herbs and S & P in a shallow bowl. Place flour onto a plate. Whisk eggs and milk together in a shallow bowl.
3. Dip pork into flour shake off excess. Then dip pork into the egg and then coat with the breadcrumb mixture.
4. Heat a little oil in a frying pan over medium heat, add pork and cook for about 3 minutes each side or until cooked through. Remove from pan and rest for 5 minutes.
5. Wipe the pan clean. Heat a little more oil in the hot pan, add the sage leaves and cook 2 -3 minutes or until crisp.
6. Spoon creamed leek onto plate, top with pork schnitzel and crispy sage leaves.
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