For some reason, today I had a craving to eat some Aussie schnitzels.....
This tastes really good with butter rice. This serving is for two ....
Ingredients:
4 cutlets of pork (make sure it is sliced thinly), slit the edges to avoid curling when it is being fried.
For batter, combine the following:
A
1/2 cup of all-purpose flour
1 tsp each of salt and pepper
B
1 egg, lightly beaten
C
1/2 cup bread crumbs
1 tsp paprika
Coat the pork cutlets in A, then B... and then C (probably best to place them in separate bowls). Refrigerate the coated cutlets for a few hours. This is recommended because it will help to keep the coat solid on the cutlets.
While you are refrigerating the cutlets, you can start making the sauce. I like to use Mushroom sauce, so here are the ingredients:
- 4 to 5 mushrooms
- 1 clove garlic, minced
- 1 tsp soy sauce
- some corn starch mixed in cold water
Saute the mushrooms with garlic and soy sauce. When it is cooked, stir in corn starch to thicken the sauce. If you wished to have a smoother sauce, blend the sauce, or else it is just good to serve it as it is. (I blended it anyway)
Saute the pork cutlets 6-8 mins or until cooked.
Pour mushroom sauce onto the cutlets when serving. You can also serve with lemon slices and fresh parsley on top.
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