Ingredients

Method

For the pork:
• 400 g pork fillet
• 2 t white wine vinegar
• 100 g flour
• 1 t fine salt
• 1 T smoked paprika
• 1 t cayenne pepper
• 1 t garlic powder
• 1 t ground ginger
• 1 t white pepper
• 2 free-range eggs, beaten
• 100 g breadcrumbs
• canola oil, for shallow frying
For the dipping sauces:
Yoghurt-and-chive:
• ½ cup Woolworths plain double-cream yoghurt
• 5 g chives, finely chopped
• salt, to taste
• white pepper, to taste
Tangy garlic aïoli:
• 1 free-range egg yolk
• 1 t white wine vinegar
• 1 t Dijon mustard
• 1 cup canola oil
• 2 cloves garlic, crushed
• 2 T tomato sauce
• salt, to taste
BBQ sauce:
• 2 T olive oil
• 2 shallots, finely chopped
• 2 cloves garlic, crushed
• 2 T honey
• 1 x 400 g can whole peeled tomatoes
• 2 T Worcestershire sauce
• 1 T chutney

Method

Ingredients

1. To make the crispy pork, heat the canola oil in a large pan over a medium heat. Cut the pork into 2 cm-thick medallions, then flatten using a meat mallet until about ½ cm thick. Brush the pork with the white wine vinegar.

2. Combine the flour, seasoning and spices. Toss the pork in the flour, then dip into the beaten egg, then into the breadcrumbs. Once coated, fry until golden and season while hot.

3. To make the yoghurt-and-chive dipping sauce, combine the yoghurt with the chives, season and chill until ready to serve. To make the garlic aïoli, blend the egg yolk, vinegar and mustard until foamy using a hand blender, then slowly add half the oil. Add the garlic, tomato sauce and seasoning. Add the remaining oil, cover and chill. To make the BBQ sauce, heat the olive oil in a saucepan, then add the shallots and garlic and sauté until soft. Add the remaining ingredients and reduce until thick. Blend and season.

4. Serve the pork with the dipping sauces.

Cook's note: All this needs is some roast baby potatoes and a crisp salad, simply dressed with creamy avocado and a lemon vinaigrette (2 T lemon juice, 2 T olive oil, 1 T wholegrain mustard).

Find more schnitzel recipes here.

Photographs: Myburgh Du Plessis
Food assistant: Gail Damon