Curried pork schnitzel with devilled egg gribiche and pickles

Name: Curried pork schnitzel with devilled egg gribiche and pickles
Prep time: 50 min
Cook time: 10 min
Total time: 60 min
Yield: Serves 4
Ingredients: 4 pork loin steaks; 4 tbsp sea salt flakes; 3 tbsp curry powder; 80g panko breadcrumbs; 2 medium eggs, lightly beaten; 2 tsp English mustard; Vegetable oil to shallow-fry; For the pickles; 100ml white wine vinegar; 100ml caster sugar; ½ tsp brown mustard seeds; 1 small cucumber, finely sliced; 1 small red onion, finely sliced; For the gribiche; 2 medium eggs; Bowl iced water; 1½ tbsp white wine vinegar; 1 tsp English mustard; 80ml sunflower oil; 1 gherkin, finely chopped; ½ tsp cayenne pepper; 1 tsp curry powder; 2-3 dashes hot sauce; Handful coriander, chopped

Portion size: Serves 4
Prep time 50 min, plus at least 1 hour brining (up to 24). Cook time 10 min
Difficulty: easy

Emily Gussin

Food producer and sustainability lead, delicious.

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A rich, fiery twist on gribiche (the mustardy chopped-egg sauce from France), pickled cucumbers and red onion enhance these curried, panko-crusted pork schnitzels.

Loved this dish? Try your hand at German favourite, schnitzel à la holstein

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Ingredients

4 pork loin steaks
4 tbsp sea salt flakes
3 tbsp curry powder
80g panko breadcrumbs
2 medium eggs, lightly beaten
2 tsp English mustard
Vegetable oil to shallow-fry

For the pickles

100ml white wine vinegar
100ml caster sugar
½ tsp brown mustard seeds
1 small cucumber, finely sliced
1 small red onion, finely sliced

For the gribiche

2 medium eggs
Bowl iced water
1½ tbsp white wine vinegar
1 tsp English mustard
80ml sunflower oil
1 gherkin, finely chopped
½ tsp cayenne pepper
1 tsp curry powder
2-3 dashes hot sauce
Handful coriander, chopped

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Method

Trim the fat from the pork then, one at a time, put the meat on a chopping board, cover with baking paper and bash with a rolling pin or meat tenderiser until about 4mm thick. Mix the salt flakes and 2 tbsp of the curry powder, then use to coat the pork all over. Transfer to a tray, cover with baking paper and leave to dry-brine in the fridge for at least 1 hour or up to 24 hours.
Make the pickles next – the longer you can leave them the better flavour they’ll have. Put the vinegar, sugar, 100ml water and mustard seeds in a pan, then bring to a simmer. Meanwhile, pack the sliced cucumber and onion into a jar. Once the pickling liquid is simmering, remove it from the heat and leave to cool a little. After about 5 minutes, pour it over the cucumber and onion. Add the lid and leave to pickle at room temperature.
For the gribiche, bring a small pan of water to the boil, then simmer the eggs for 8 minutes. Use a slotted spoon to transfer them to the iced water to cool.
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Once the eggs are cool, peel and halve. Scoop out the yolks into a bowl, then chop the whites. Add the vinegar and mustard to the yolks plus some salt and pepper. Use a balloon whisk to mash into a smooth paste. Slowly pour in the oil, while whisking constantly so it emulsifies into a mayonnaise-like sauce (or use a stick blender in a slim-fitting jug). Stir in the chopped egg whites, gherkin, cayenne, curry powder, hot sauce and coriander. Season to taste and keep chilled.
When ready to cook, put the breadcrumbs on a plate, stir in 1 tbsp curry powder and season well. Lightly whisk the eggs and 2 tsp mustard in a shallow bowl. Brush the excess salt from the pork. Dip each pork steak in the egg mix. Lift and let the excess drip away, lay it in the breadcrumbs to coat all over, then shake off any excess.
Fill a large frying pan with veg oil until 2cm deep and put over a medium-high heat. When the oil is hot enough, a breadcrumb should float and sizzle. Use tongs to add 2 pork schnitzels. Fry for 2 minutes on each side until golden brown. Drain on kitchen paper and season with sea salt flakes. Repeat with the other 2 schnitzels. Serve topped with the gribiche and pickles.