Pork and fennel schnitzel with potato salad

Pork and fennel schnitzel with potato salad

40 mins



  • 500g Coles Australian Pork Sirloin Steaks
  • 3/4 cup flat-leaf parsley leaves
  • 1 cup (75g) panko breadcrumbs
  • 2 teaspoons fennel seeds, lightly crushed
  • 1/2 cup (75g) plain flour
  • 2 Coles Brand Australian Free Range Eggs, lightly whisked
  • Vegetable oil, to shallow-fry
  • 500g Piccolo, thickly sliced
  • 1/3 cup (100g) good-quality mayonnaise
  • 55g drained green peppercorns, coarsely chopped
  • 1 baby fennel, thinly sliced lengthways, fronds reserved
  • 1 large red onion, thinly sliced
  • 120g Coles Brand Australian Baby Rocket
  • Lemon wedges, to serve


  • Step 1

    Place the pork steaks between 2 sheets of plastic wrap. Use a meat mallet or rolling pin to pound until 1cm thick

  • Step 2

    Reserve 1/2 cup of the parsley leaves. Finely chop remaining ΒΌ cup of parsley. Combine chopped parsley, breadcrumbs and fennel seeds in a medium bowl. Place the flour and egg in separate bowls. Dip a pork steak in the flour to lightly coat. Dip in egg, then in the breadcrumb mixture, pressing to coat. Repeat with remaining pork steaks

  • Step 3

    Add enough oil to a large deep frying pan to come 1cm up the side of the pan. Heat over medium heat. Cook the pork, in batches, for 2 mins each side or until golden brown and cooked through. Transfer to a plate lined with paper towel

  • Step 4

    Meanwhile, cook the potato in a large saucepan of boiling water for 15 mins or until tender. Drain. Set aside to cool slightly

  • Step 5

    Combine mayonnaise, peppercorns and 1 1/2 tablespoon warm water in a small bowl. Season. Combine potato, fennel, onion, rocket and reserved fennel fronds and parsley leaves in a large bowl. Drizzle with dressing. Toss to combine. Divide among serving plates. Serve with schnitzel and lemon wedges

Serving size: 4
Recipe courtesy of taste.com.au

  • Hit enter to search