Sunday is a family day. A day when we get to have a lazy family breakfast often prepared together and we can spend time enjoying leisurely conversations and multiple cups of tea without the need to be anywhere but with each other. I like that chilled out start of the day to continue for as long as it can. Which often means an equally relaxed lunch. And at this time of the year, my senses turn to warmth and home comforts. Pork schnitzel is one of those dishes evocative of my Polish heritage, of family gathering and Sunday lunches back home. Of plates laden with smooth mash potato, raw tangy salads, sweet grated beetroot and juicy pork loins enveloped in a crispy breadcrumb coating.
I want our Sunday lunches to become my children’s memories. Memories of good times and of pork schnitzel. And as much as I adore the original combo, I also want to show my children that it’s okay to stray from traditions sometimes and have a sandwich instead of a full blown English roast.
So I have created a schnitzel sandwich that is a spin on the classic. That delicious flavour combination of salty, tangy and sweet is still the core of it but the sweetness and tanginess comes from the English Provender Beetroot Proper Pickle instead. And it’s perfect. Served still warm, the paprika scented schnitzel is layered with a generous serving of the beetroot pickle before being sandwiched between some baby salad leaves and two slices of French boule. With its deep, purple colour the beetroot pickle contrasts beautifully with the golden coating on the pork, the fresh green of the salad and pale whiteness of the bread. The warmth from the pork keeps the bread wonderfully soft, meaning the crispy breadcrumb coating and crunch of the beetroot textures really stand out. Utterly delicious. Here is the recipe:
- 1 pork loin steak (1-1.5 cm thick)
- 3 tbsp of plain flour
- 1 tsp of sweet paprika
- salt and pepper
- 1 egg
- 3 tbsp of dried breadcrumbs
- 1 tbsp of sunflower oil for frying
- 1 tbsp of English Provender Beetroot Proper Pickle
- 2 slices of French boule
- a handful of mixed baby salad leaves (beetroot, rocket and spinach)
- 2 slices of tomato if desired
- butter if desired
Trim the pork steak of any fat. Place the pork between two sheets of parchment paper and using a rolling pin bash it until it is 0.5 cm thick and flat. Leave it to rest whilst you prepare the coating.
Place the flour into a deep and wide bowl before adding the paprika, salt and pepper. Mix it all together to ensure it is well combined.
Break the egg into a separate deep and wide bowl and whisk it until the egg yolk and the white are combined.
Add the breadcrumbs into a third bowl, again deep and wide for ease of coating.
Beginning with the first bowl, place the pork steak into the flour and coat both sides ensuring you remove any excess of the flour.
Transfer the flour coated pork into the second bowl and coat it with egg on both sides.
Now move onto the third bowl and coat the steak with the breadcrumbs ensuring the meat is evenly coated.
Add the oil into a frying pan and place it onto the heat. Once the oil is hot, gently place the coated pork into the pan and fry for 5 minutes on each side until the schnitzel is a deep golden brown and crispy. Remove from the pan and let it rest whilst you prepare the rest of the sandwich.
Spread one of the bread slices with butter if desired. Top the bread generously with the salad leaves and add the tomato slices if using. Place the warm schnitzel on top.
Generously spoon English Provender Beetroot Proper Pickle on to the pork schnitzel before topping with the other slice of the bread. You could of course leave out the second slice of the bread if you fancy an open sandwich that is more typical of those enjoyed throughout continental Europe.
Serve immediately and tuck in whilst warm. I hope you will like it as much as we do. Enjoy x
Please note: This post is an entry into the #ProperPickle Challenge with The English Provender Co and Foodies100