Quick & Easy

Cashew, lemon and thyme crumbed schnitzel

cashew, lemon and thyme crumbed schnitzel



1.Using meat mallet, gently pound pork, one piece at a time,between sheets of plastic wrap, until about 5mm in thickness.
2.Blend or process nuts until coarsely chopped, combine in shallow medium bowl with breadcrumbs, rind and thyme. Whisk egg lightly in another shallow medium bowl. Dip pork in egg then coat in cashew mixture.
3.Heat oil in large frying pan, cook pork, in batches. Drain on absorbent paper. Serve pork with lemon.

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