Paprika Seed Pork Schnitzels

I hate waste! And so if I have any quantity of bread left over that I’m not going to use, I share it with the chickens! But the bit I keep I grate up into breadcrumbs and put in the freezer. So many things you make can use breadcrumbs, and most of them straight from frozen, so they are a great thing to have in stock.

The other day I had a pork tenderloin in the fridge, and pondering what to make with it, I thought of my trusty tub of breadcrumbs. Schnitzels!

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So I cut the tenderloin into disks about an inch thick, and then put them into a bag and beat them with a rolling pin until they were thin, about a quarter of their starting thickness. This is so great for getting rid of the frustrations of the day!

Next I put a couple of handfuls of my frozen breadcrumbs in a bowl, with some salt and pepper, a couple of teaspoons of smoked paprika and a sprinkle of sunflower and pumpkin seeds, and mixed it together well. In a separate bowl I prepared a beaten egg.

Next I dipped each pork steak into the egg and then into the breadcrumb mix to coat,  repeating the process on any areas that looked thin.

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The final stage was to preheat some rapeseed oil in a pan, over a high heat, and fry each steak for a couple of minutes on each side (or until the pork was fully cooked through). I did them two at a time so as to not overcrowd the pan, and made sure there was enough oil so that they didn’t stick. As they were very rich I served with a nice simple salad!IMG_2031

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