Recipe Prepared and Courtesy of Kelly Fowlds. Check out her awesome Instagram account!
| Serves: | 4 |
| Cooking Time: | 30min |
| Serving Suggestion: | Serve with herbed mash and roast veg |
| Prep Time: | 20 minutes |
Schnitzel
- 1 x large Flying Pig fillet
- flour, for coating
- Salt, pepper and sage to taste
- 2 eggs, mixed with a splash of milk (eggwash)
- Breadcrumbs
- Oil for deepfrying
Method
- Slice pork fillet into 1,5cm thick slices
- Place between 2 clingwrap sheets and flatten
- Crumb the pork in flour seasoned with salt, pepper and sage
- Coat in egg wash next
- Fry in 180 degree oil for about 7minutes
- Drain on Paper towel
Green Peppercorn sauce
- 80g Butter
- 1 onion, finely diced
- 2 tablespoons green peppercorns, slightly crushed
- 1Tablespoon English mustard powder
- 60ml Brandy
- Salt pinch
- 1Tablespoon flour
- 250ml Cream
Method
- Saute onions and peppercorns in butter, until onions are translucent
- Add mustard powder and mix well
- Add brandy and seasoning, cook for 4 minutes on medium heat
- Add flour and form a paste, add cream little by little
- Cook for about 12/15minutes until flour is cooked out.
Our Newsletter
Be the first to know about our latest specials and offerings. We promise not to send you more mails that aren’t worth reading.
