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.
- 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
- 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.
- 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.
- Dip pork into flour shake off excess. Then dip pork into the egg and then coat with the breadcrumb mixture.
- 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.
- 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.
- Spoon creamed leek onto plate, top with pork schnitzel and crispy sage leaves.
Chicken and Dumplings: OMG - this was heavenly!! I love schnitzel and creamed veggies and these leeks were outstanding! So easy to make!!
Tasty! I don't know what makes a cut of meat be a schnitzel. I cut part of a boneless pork roast into 1/2 inch thick slices and went from there. I maybe should have pounded the meat to get it thinner. Because I didn't the cooking time was a lot longer. All in all, a very good dish. Leeks always make a dish seem a bit more elegant... made for PAC fall 2012