thyme-crusted pork schnitzel

  • 1 tablespoon thyme leaves
  • 2 tablespoons chopped flat-leaf parsley leaves 
  • 1¼ cups (85g) fresh breadcrumbs* 
  • sea salt and cracked black pepper 
  • 4 x 180g pork steaks 
  • 1 tablespoon hot English mustard 
  • vegetable oil, for shallow-frying 
  • 300g green beans, blanched 
  • lemon wedges, to serve

horseradish mayonnaise

  • ½ cup (150g) whole-egg mayonnaise 
  • ¼ cup (70g) store-bought horseradish cream
  1. To make the horseradish mayonnaise, place the mayonnaise and horseradish cream in a bowl and stir to combine. Set aside.
  2. Place the thyme, parsley, breadcrumbs, salt and pepper in a bowl and stir to combine. Brush the pork with mustard and press into the thyme mixture. Heat 1cm oil in a large non-stick frying pan over medium heat. Add the pork and cook, in batches, for 2 minutes each side or until golden and cooked through. 
  3. Serve with the beans, lemon wedges and horseradish mayonnaise. Serves 4.

* To make fresh breadcrumbs, use any fresh or stale bread you have on hand. Place torn pieces in a food processor and pulse until crumbs form.

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