Pork, Lemon & Garlic Schnitzel

Method

1. Place the pork loin steaks between sheets of clingfilm and using a tenderiser - flatten the pork to about double the size. Season with sea salt and fresh ground black pepper.

2. Beat the eggs in one large dish and put the flour in a second dish, and the breadcrumbs in a third. Coat the steaks first with flour, then egg, and then the breadcrumbs. Leave in the fridge for 5-10 minutes to harden a little.

3. Heat 2tbs Original Whirl in a large frying pan over medium heat. Pan fry the schnitzels for 4-5 minutes then flip over and add another 2tbs Original Whirl to the pan and cook for a further 4-5 minutes. Remove from the pan.

4. Add the remaining 2tbs Original Whirl, heat gently, add the garlic and sauté gently for 2 minutes to soften but not burn.

5. Add the lemon juice and zest along with the chopped parsley then pour over the schnitzels.

6. Top Tip! Schnitzels are traditionally made from veal or you could try using chicken or turkey breast. The schnitzels can be prepared a few hours in advance and refrigerated until you want to cook them. For a vegetarian option use halloumi.