Pork Schnitzel

(Based on a Hairy Bikers recipe)
Serves 2
½ Tsp Garlic salt
1 x 60g Wholemeal stale bread, ground into breadcrumbs (1Heb/2=1/2 Heb per person)
1 Tsp Paprika
1Tbsp Chopped sage
2 Pork steaks (p)
Zest of a lemon (s)
Quarter of a Lemon (s) (optional)
Small tub of 0.1% Sainsbury’s B.G.T.Y natural Normandy Fromage Frais (c)
S & P


Preheat the oven to 200C.
Place the stale bread in a mini food processor along with the garlic salt, lemon zest, sage & paprika, grind to fine breadcrumbs. Tip on to a flat plate.
Place 1 pork steak on a sheet of Clingfilm, fold over to cover the pork then using a rolling pin or meat mallet reduce the pork thickness to 1cm, pull back the Clingfilm & using a pallet knife, coat the pork with fromage frais, then place coated side down in the breadcrumbs. Turnover & repeat. When both pieces are coated place on a flat tray & cook for 25-30 minutes, turning over once until the pork is cooked & the coating has gone golden & crisp.
Serve with vegetables of your choice & a quarter of a lemon to drizzle over.

Credit: Pete’s Recipe Book

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