Pork Loin Schnitzel and Roasted Red Cabbage and Salsa Verde

Prep time 15 Mins
Serves 4
Cook time 1 hr
  • 500g pork loin, fat trimmed and sliced into 4 medallions
  • ½ cup plain flour
  • 2 eggs, lightly beaten
  • 1 cup fresh breadcrumbs
  • 3 Tbs freshly grated pecorino
  • 1 tsp crushed fennel seeds
  • ½ a red cabbage, cut into wedges
  • 2 Tbs reserved pork fat from trimming the loin
  • 1 tsp fennel seeds
  • 1 Tbs extra virgin olive oil
  • 2 cloves garlic, skin on
Salsa Verde
  • 1 Tbs capers
  • 2 Tbs finely chopped spring onion
  • ⅓ cup finely chopped parsley
  • Juice and zest of 1 lemon
  • 1 Tbs extra virgin olive oil
  • Salt and pepper to taste

Lemon wedges to serve

  • 1. Preheat oven to 210 degrees celsius.
  • 2. Place cabbage in a medium sized pot with enough warm water to cover. Bring to a boil and then turn down to simmer and cook for 15 minutes. Drain and set aside to cool.
  • 3. Meanwhile, finely chop the parsley and capers and combine with other salsa verde ingredients. Set aside.
  • 4. Line a baking dish with parchment paper. Place the cabbage wedges in it on their sides, dot around any pork trimmings and then drizzle in olive oil. Season with lemon, salt and fennel seeds. Roast for 30 minutes. Or until golden and crispy.
  • 5. Place a pork medallion between two sheets of parchment paper on a steady board. Use a mallet or rolling pin to flatten to a couple of mm thick, set aside and repeat with remaining pork.
  • 6. Place flour on a plate, eggs in a wide bowl and bread crumbs on a plate and set up on your bench in that order. Add the pecorino and fennel to the breadcrumbs and toss to combine. Season your crumbs and flour with salt and pepper. Take each pork medallion and coat in flour, then egg, then breadcrumbs. Pressing the breadcrumbs in to make sure you have an even coating. Repeat for all medallions.
  • 7. Once your cabbage is crispy start cooking your pork. Place a large heavy based fry pan on medium high heat. One hot add oil and butter. Once the butter is bubbling add the schnitzel and fry for a few minutes each side until golden. Do not crowd your pan, cook in batches if you need to.
  • 8. Serve cabbage drizzled with salsa verde and extra salsa verde on your plate to go with that golden schnitzel.