This tender and tasty lightly crumbed pork schnitzel is served with a buttery and fluffy mashed potato mix and garlic prawns, garnish with lemon, snow peas and parsley. Created by chef Rlaan Greyling from East Leagues Club. Courtesy of Clubs Queensland. Download the recipe HERE.
• 220g Barkers Creek pork schnitzel
• 5 prawns
• 1 potato
• 10g garlic
• 150ml cream
• 100g butter
• Salt and pepper
Step 1 – Crumbed pork schnitzel
Lightly fry the schnitzel for about 4 minutes until golden brown.
Step 2 – Mash Potato
Peel the potato and steam until soft. While you waiting for the potato, place a saucepan on the heat to soften the butter and cream mix. When potato is soft place in a mixer with your butter and cream and whisk until fluffy. Add salt and pepper to taste.
Step 3 – Prawn cream sauce
Heat a sauce pan with oil and fry the prawns and a little bit of garlic making sure the garlic doesn’t burn. Then add the cooking cream and reduce until thick. Finish the sauce with parsley and salt and pepper to taste.
Place the mash on a plate. Put the crumbed schnitzel on top of the mash and pour the garlic cream prawn sauce on top of the schnitzel and garnish with a lemon wedge and snow pea tendrils.