Tom Kerridge’s pork schnitzel with ‘executive’ fried duck egg
- Serves 2
- Hands-on time 40 min
Tom Kerridge knows how to make mouthwatering food. This schnitzel – whose rich, meaty flavours are doused in a buttery, citrus sauce – is pure indulgence. It’s comfort food at its finest, and perfect for spoiling your loved one on Valentine’s Day.
For another fancy pork dish for two, try these pork medallions in a creamy marsala sauce.
- 1 x 400g pork fillet, cut into 2 equal portions
- 100g plain flour
- 1 egg, lightly beaten
- 100g panko breadcrumbs
- Vegetable oil, for cooking
- 75g butter
- 2 slices of good-quality black pudding, any casing removed
- 4 thin slices of pancetta
- 2 duck eggs
- Juice of 1 lemon
- 2tbsp brined capers, drained
- 2tsbp finely chopped flat-leaf parsley
- Salt and freshly ground black pepper
- Place a sheet of cling film on a chopping board and put the two pieces of pork on top. Place a second sheet of cling film on top and bash the pork using a meat tenderiser or a rolling pin until it’s 1.5cm thick. Cover the pork fillets in the flour and shake off any excess. Dip them into the beaten egg and then cover them with the panko breadcrumbs.
- Warm a large frying pan over a medium heat and pour in a little oil. Add 25g of the butter and when it just starts to foam, place the pork schnitzels into the pan and gently fry for 4-5 minutes until they start to brown. Turn the pork over. Add the black pudding to the pan and cook on each side until crisp. When the schnitzels are browned on both sides, remove from the pan and season. Drain on a piece of kitchen paper, along with the black pudding.
- Wipe out the frying pan and, over a medium heat, cook the pancetta slices in their own fat, on both sides, until slightly crispy. Take them out of the pan and place them on the kitchen paper with the schnitzels and black pudding and keep warm.
- Pour a little oil into the pan and fry the duck eggs on a medium heat. When the whites just begin to set, place a piece of black pudding and the pancetta in the white of each egg and continue to cook so the egg ‘sets’ around the meat. When the eggs are cooked to your liking, season, place them on top of the schnitzels and pop them on to warmed serving plates.
- Melt the remaining butter in the frying pan and cook until it’s golden. Add the lemon juice, capers and parsley. Spoon this over the eggs and serve immediately.
This recipe is from Tom Kerridge’s book Best Ever Dishes.
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