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Quinoa crumbed pork schnitzel with pesto

Quinoa crumbed pork schnitzel recipe

< 30 mins
  • Dish Type Pan Fry
  • Occasion Weeknight Dinner
  • Cut Steak
  • Serves 4
  • Prep Time 35 mins
  • Cook Time 10 mins

Ingredients

  • 4 x 180g Pork steaks
  • ½ Plain flour
  • 2 Eggs
  • 1/4 cup Milk
  • 1 cup Panko breadcrumbs
  • ½ cups (170g) Tri-coloured quinoa
  • 2 tsp Lemon zest
  • Sea salt and cracked black pepper
  • ⅓ cup Thyme plus extra sprigs to serve
  • 1/2 cup (60ml) Vegetable oil
  • 2 cups (100g) Chopped rocket leaves
  • 1 cup Basil leaves
  • ½ cup (40g) Finely grated parmesan
  • 2 tbsp Extra virgin olive oil
  • ⅓ cup (80ml) Water

Directions

Step 1/16

Lay a piece of cling wrap on your chopping board

Step 2/16

Place down pork steaks separately.

Step 3/16

Cover with another piece of cling wrap

Step 4/16

Using a mallet, pound steaks until approx 1cm thick.

Step 5/16

Set aside.

Step 6/16

Place the flour on a plate.

Step 7/16

Place the eggs and milk in a large bowl and whisk to combine.

Step 8/16

Place the breadcrumbs, quinoa, lemon zest, salt and pepper and thyme on a plate.

Step 9/16

Dip a piece of pork into the flour, followed by the egg mixture and then into the quinoa and breadcrumbs mixturegently patting to coat all sides.

Step 10/16

Repeat with remaining pork.

Step 11/16

Heat the oil in a large frying pan over medium heat.

Step 12/16

Cook pork for 3-4 minutes each side or until crispy and golden.

Step 13/16

Drain pork schnitzels on paper towel.

Step 14/16

To make the pesto, place the rocket, basil and parmesan in a food processor and process until finely chopped.

Step 15/16

Add the oil, water, salt and pepper and process until combined.

Step 16/16

Serve with pesto and salad of your choice.