- 0:20 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Polenta-crusted pork with buttery lemon and basil vegies is just right for tonight. Swap crumbs for cheese, polenta and lemon to make a nifty gluten-free schnitzel crust.
Ingredients
- 170g (1 cup) polenta
- 70g (1 cup) finely grated parmesan
- 1 tablespoon finely grated lemon rind
- 8 pork schnitzels
- 2 eggs, lightly whisked
- Rice bran oil, to shallow-fry
- 500g pkt Broad Beans
- 40g butter, melted
- 500g cauliflower, cut into florets
- 1/2 cup small fresh basil leaves
- 1/2 lemon, zested
- 1 tablespoon lemon juice
Method
- Step 1Preheat oven to 120°C. Combine polenta, parmesan and lemon rind on a plate. Season. Dip pork in egg and press in polenta mixture to coat. Transfer to a lined baking tray.
- Step 2Heat 1cm of oil in a large frying pan over medium-high heat. Cook the pork, in 2 batches, for 2 minutes each side or until golden. Transfer to a tray lined with paper towel. Keep warm in oven.
- Step 3Meanwhile, thaw and peel broad beans.
- Step 4Melt the butter in a large frying pan over medium-high heat. Cook the cauliflower, stirring, for 2-3 minutes or until just tender. Stir in the broad beans, basil and lemon zest for 1-2 minutes or until heated through. Stir in the lemon juice. Serve with the pork.
- High fibre
- Low carb
- Lower gi
Nutrition
2870 kj
Energy
34g
Fat Total
14g
Saturated Fat
14g
Fibre
56g
Protein
39g
Carbs (total)
All nutrition values are per serve
Notes
For an even speedier meal, replace the broad beans with frozen peas. You can also try making these schnitzels with veal or chicken.
- Author: Sonja Bernyk
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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