4 x 180g pork steaks
½ cup plain flour
2 eggs
1/4 cup milk
1 cup panko breadcrumbs
½ cups (170g) tri-coloured quinoa
2 tsp lemon zest
Sea salt and cracked black pepper
⅓ cup thyme plus extra sprigs to serve
¼ cup (60ml) vegetable oil
2 cups (100g) chopped rocket leaves
1 cup basil leaves
½ cup (40g) finely grated parmesan
2 tablespoons extra virgin olive oil
⅓ cup (80ml) water
Sea salt and cracked black pepper
- 1
Lay a piece of cling wrap on your chopping board, and place down pork steaks separately. Cover with another piece of cling wrap and using a mallet, pound steaks until approx 1cm thick. Set aside.
- 2
Place the flour in a bowl. Place the eggs and milk in a large bowl and whisk to combine.
- 3
Place the breadcrumbs, quinoa, lemon zest, salt and pepper and thyme in a bowl.
- 4
Dip a piece of pork into the flour, followed by the egg mixture and then into the quinoa and breadcrumbs mixture, gently patting to coat all sides. Repeat with remaining pork.
- 5
Heat the oil in a large frying pan over medium heat. Cook pork for 3-4 minutes each side or until crispy and golden. Drain pork schnitzels on paper towel.
- 6
To make the pesto, place the rocket, basil and parmesan in a food processor and process until finely chopped. Add the oil, water, salt and pepper and process until combined.
- 7
Serve with pesto and salad of your choice.