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.
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