Sometimes we need a whole lot of inspiration in our lives. With all our commitments we struggle with at work, our relationships and our children – supper time sometimes feels like the last straw at the end of a long day. And then, you can simply cook something as simple as this Pork Schnitzel with Mushroom Gravy, and the world seems right again.
It also helps when all this cooking malarkey comes with a bottle of wine… Be sure to pour yourself one tonight…
This recipe of Pork Schnitzel with Mushroom Gravy gives the odd little piggy a grand makeover and I am so hooked that this recipe has been making its appearance every week on the dinner table.
It consists of a Parmesan and coconut crusted pork steaks, shallow fried and served with a mouthwatering mushroom gravy, roasted tomatoes and cauliflower mash. A perfect low carb and wholesome family meal. Because, let’s face it, they deserve the best, right?
This recipe is really easy and it promises to deliver a filling and comforting meal. I also used the same recipe for the crumbs in this Coconut and Parmesan Crumbed Mushrooms – which is a total must for weekend snacking by the way. Enjoy!
| Prep Time | 10 min |
| Cook Time | 30 min |
| Servings | servings |
- 500 gr pork steaks
- 2 cups grated parmesan
- 2 cups dessicated coconut
- handful chopped parsley
- salt and black pepper to season
- 2 large eggs whisked
- olive oil for shallow frying
- 2 tablespoons butter
- 150 gr mushrooms chopped
- 4 tablespoons balsamic vinegar
- 2 tablespoons vegetable stock concentrate
- salt and black pepper to season
- roasted tomatoes to serve
- cauliflower mash to serve
- fresh parsley to garnish
Ingredients
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- Place each pork steak in a plastic bag and flatten it gently by using your kitchen hammer. Or just use the back of a coffee mug, like me.
- Combine the grated Parmesan, coconut, parsley and seasoning in a mixing bowl.
- Dip the flatten steaks in whisked egg, then in the crumbs – be sure it covers the meat.
- Shallow fry in hot oil for about 8 – 10 minutes each side, until done.
- For the mushroom gravy, heat the butter in a saucepan and add the chopped mushrooms.
- Saute for a few minutes then add the balsamic vinegar and vegetable stock.
- Allow to reduce.
- Season and serve with pork schnitzels, roasted tomatoes and cauliflower mash.
- Garnish with parsley.
