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Ingredients

170g (1 cup) polenta
70g (1 cup) finely grated parmesan
1 tablespoon finely grated lemon rind
8 pork schnitzels
2 eggs, lightly whisked
Rice bran oil, to shallow-fry
500g pkt Broad Beans
40g butter, melted
500g cauliflower, cut into florets
1/2 cup small fresh basil leaves
1/2 lemon, zested
1 tablespoon lemon juice

Method

Step 1 Preheat oven to 120°C. Combine polenta, parmesan and lemon rind on a plate. Season. Dip pork in egg and press in polenta mixture to coat. Transfer to a lined baking tray.
Step 2 Heat 1cm of oil in a large frying pan over medium-high heat. Cook the pork, in 2 batches, for 2 minutes each side or until golden. Transfer to a tray lined with paper towel. Keep warm in oven.
Step 3 Meanwhile, thaw and peel broad beans.
Step 4 Melt the butter in a large frying pan over medium-high heat. Cook the cauliflower, stirring, for 2-3 minutes or until just tender. Stir in the broad beans, basil and lemon zest for 1-2 minutes or until heated through. Stir in the lemon juice. Serve with the pork.

Zesty parmesan pork schnitzels

How to make Zesty parmesan pork schnitzels

Ingredients

Method