Pork schnitzel is a tasty treat

Arlene Thompson. INLT 16-611-CON
Arlene Thompson. INLT 16-611-CON

Each week the Health Hub Cookery class at Carrick YMCA have been cooking different national dishes, and this week we cooked up a favourite dish of our German student volunteer. Everyone loved this crispy pork schnitzel served with a creamy mushroom sauce. called Jaegerschnitzel.

Pork Schnitzel with a Creamy Mushroom Sauce

Serves 4

4 pork escalopes

salt and black pepper

150g breadcrumbs

2 sprigs rosemary, finely chopped

4 cloves garlic, finely chopped

1 large egg, beaten

2 tablespoons flour

mushrooms, sliced

150ml dry white wine

150ml cream

1 lemon

fresh parsley

1. Season the pork with salt and pepper. Place between two sheets of parchment paper. Bash with a rolling pin till flattened to about ¼ inch thickness.

2. Mix the breadcrumbs with rosemary and half the garlic in a shallow dish.

3. Place the egg in a separate shallow dish. Place the flour in a shallow dish. Dip each escalope into the flour then the egg, then coat in the breadcrumbs. Set aside.

4. Heat a large frying pan and add a little olive oil. Add the mushrooms and cook for 2-3 minutes then add in the remaining garlic and cook for another minute.

5. Pour in the wine. Let it reduce right down until it is nearly evaporated. Swirl in the cream. Let it bubble away over low heat for a couple of minutes, until slightly thickened. Season with black pepper and a little salt.

6. Add oil to a large frying pan and heat until hot. Carefully add the breaded escalopes and sizzle over medium-high heat until you have a crisp, golden crust on each side.

7. Once cooked, finish the pork with a dusting of sea salt, lemon zest and a squeeze of juice. Warm your mushrooms back up. Finish with parsley and serve alongside the pork.