Ali Irvine

Serving size: Serves 4
Cooking time: Less than 60 minutes

Pork, coriander & lime panko schnitzels with radish salad

INGREDIENTS

Olive oil spray
1/2 bunch coriander leaves, chopped
Finely grated zest of 1 lime
1 cup panko crumbs (Japanese breadcrumbs)
1 egg
1 tbsp non-fat milk
8 pork fillet medallions
1 cup low-fat Greek-style yoghurt
4 anchovies
1 small garlic clove, minced
1/2 bunch parsley leaves, chopped roughly
2 tsp tarragon, chopped finely
Sea salt & cracked black pepper
1 bunch baby radishes, sliced finely
1 bunch heirloom carrots, halved lengthways
2 large or 3 medium zucchinis, shaved

Equipment: Sharp knife; chopping board; grater; vegie peeler; chargrill pan; baking tray; medium mixing bowl; small mixing bowl; fork; cling wrap; blender

METHOD

Preheat grill to medium-high and spray baking tray with olive oil.

Place coriander, zest and panko crumbs in medium bowl; toss well to combine.

Crack eggs into small bowl, add milk and whisk with fork.

Season pork with salt and pepper. Dip pork in egg and then into crumbs, pressing crumbs on well to coat. Place on tray. Spray tops of schnitzels with more oil and grill for about 12 mins (depending on thickness), turning once.

Make dressing Place yoghurt, anchovies, garlic, parsley, tarragon, plus salt and pepper, to taste, in blender and puree until smooth.

Serve schnitzels with radish salad. Drizzle salad with dressing and sprinkle with salt and pepper.