Iberico Schnitzel and Savoy Cabbage
Iberico pork in a hazelnut and parmesan crumb, with creamy cabbage and bacon.
For the schnitzel:
Gently bash the pork steaks between two sheets of parchment paper to flatten ever so slightly, so that they're roughly an inch thick.
In three separate wide, shallow bowls, place the beaten eggs, the flour and then the panko breadcrumbs with the hazelnuts, parmesan and a small pinch of salt and pepper.
Firstly, coat the pork in the flour, then into the egg wash and then finally into the panko breadcrumb mix.
Leave to rest in the fridge for at least one hour before cooking.
To cook, melt 25g of butter in a good non-stick frying pan and fry the pork for 2-3 minutes on each side until the crumb is golden brown. Your meat should be tender and slightly pink.
Serve immediately on top of the creamy bacon and savoy cabbage.
For the creamed bacon and savoy cabbage: