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Iberico Schnitzel and Savoy Cabbage

Iberico pork in a hazelnut and parmesan crumb, with creamy cabbage and bacon. 

45 minutes

Total Time

25 minutes

Prep Time

20 minutes

Cook Time

1 hour

Marination Time

2

Feeds

Iberico pork in a hazelnut and parmesan crumb, with creamy cabbage and bacon. 

Iberico Schnitzel and Savoy Cabbage

Ingredients

  • 2 x Iberico loin steaks
  • 150g panko breadcrumbs
  • 100g grated parmesan
  • 100g crushed hazelnuts
  • 100g plain flour
  • 2 whole eggs
  • 50g butter
  • 350g shredded savoy cabbage
  • 150g smoked bacon lardons or finely chopped smoked streaky bacon
  • 150g sliced banana shallots
  • 50ml white wine
  • 100ml double cream
  • Salt and pepper to season

For the schnitzel:

1

Gently bash the pork steaks between two sheets of parchment paper to flatten ever so slightly, so that they're roughly an inch thick.

2

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.

3

Firstly, coat the pork in the flour, then into the egg wash and then finally into the panko breadcrumb mix.

4

Leave to rest in the fridge for at least one hour before cooking.

5

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.

6

Serve immediately on top of the creamy bacon and savoy cabbage.

For the creamed bacon and savoy cabbage:

1
In a pan fry the bacon lardons with 25g of butter, until golden brown.
2
Reduce the heat and add the sliced shallots, cooking on a low heat until soft.
3
Add the shredded cabbage and white wine, cooking on a medium heat until the cabbage has fully wilted.
4
Add the double cream and reduce until it coats the back of the spoon.
5
Check for seasoning, remembering the saltiness of the bacon should season it a little.
6
Serve with the schnitzel on top and devour!

Ingredients

  • 2 x Iberico loin steaks
  • 150g panko breadcrumbs
  • 100g grated parmesan
  • 100g crushed hazelnuts
  • 100g plain flour
  • 2 whole eggs
  • 50g butter
  • 350g shredded savoy cabbage
  • 150g smoked bacon lardons or finely chopped smoked streaky bacon
  • 150g sliced banana shallots
  • 50ml white wine
  • 100ml double cream
  • Salt and pepper to season

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