Crumbed Pork Schnitzel with Spinach, Orange and Hazelnut Salad

, from Issue #28. September, 2015
Photography by Vanessa Wu.
Crumbed Pork Schnitzel with Spinach, Orange and Hazelnut Salad

Serves: 4-6


4-6 slices pork loin, 1 cm thick, (I used free-farmed)
knob of butter
olive oil

To crumb
½ cup plain flour
2 eggs
1 clove garlic, crushed
2 teaspoons Dijon mustard
2¼ cups dried breadcrumbs, (I used panko)
¼ cup finely chopped flat-leaf parsley
sea salt and freshly ground pepper

1-2 oranges
2 large handfuls baby spinach
½ cup hazelnuts, roasted
2 tablespoons olive oil
1 clove garlic, crushed


Pork: Cut each slice of pork in half and place between two pieces of plastic wrap. Gently pound to ½ cm thickness.

Put the flour in a shallow dish. Beat the eggs, garlic and mustard in another dish and combine the breadcrumbs and parsley in a third dish. Season all the dishes.

Dust the pork in flour then dip in egg, letting the excess drip back into the dish. Then coat with the breadcrumbs, pressing them on well. Place in a single layer on a plate, cover and refrigerate until ready to cook.

Salad: Peel the oranges with a knife, removing all the white pith. Cut between the membrane into fillets. Squeeze the juice from the membrane into a large bowl and whisk in the olive oil and garlic. Season. Add the spinach and hazelnuts and toss to combine.

To cook: Heat 2 tablespoons of olive oil and a knob of butter in a large sauté pan. Add the pork and cook for 2-3 minutes each side. Transfer to a baking tray and keep warm in a low oven. Repeat with the remaining pork adding more oil and butter if needed.

To serve: Place two pieces of pork on each plate and top with a pile of salad.

Panko crumbs: These flakey Japanese dried bread crumbs create a deliciously crunchy crust. They are readily available from good supermarkets and Asian stores.