Pork Schnitzel with Pickled Peach, Fennel and Watercress Salad

Chris Badenoch
Cook time 30 minutes
Servings 4


4 pork loin steaks
50g Panko breadcrumbs
50g cup dried breadcrumbs
100g finely grated parmesan
Zest of 1 lemon
Sea salt and freshly cracked black pepper
4 eggs
½ cup milk
Plain flour

Olive Oil
Lemon cheek
1 cup white wine vinegar
1 cup white sugar
1 cup water
1 tbsp coriander seeds
1 stick cinnamon, broken
1 tbsp peppercorns
2 star anise
4 large freestone peaches, peeled and cut into eights
1 fennel bulb, green feathery tops reserved
1 bunch watercress

Pork Schnitzel with Pickled Peach, Fennel and Watercress Salad


In a large saucepan, combine the vinegar, sugar, water and spices and bring to the boil. Add the peaches and reduce the heat. Simmer on low until the peaches are just tender – about 5-10 minutes. Remove the peaches and boil the syrup until slightly thickened.

In a bowl, combine some extra virgin olive oil and a little of the pickling syrup to make a dressing. Add a squeeze of lemon or some more vinegar to sharpen if necessary. Use a mandolin or very sharp nice to thinly slice the fennel and add to the bowl with the peaches, watercress and fennel tops. Season to taste and toss with the dressing at the last moment.

Use a meat mallet , pound the pork until thin. In wide, shallow bowl, combine the breadcrumbs, parmesan, and lemon zest and season to taste. In a second bowl whisk the eggs and milk together, and place flour in a third bowl. First dust the pork with flour, shaking off any excess, then drench in the egg mixture then coat in the breadcrumb mixture. Repeat with the egg and breadcrumbs to create a double layer of crumbs for extra crispiness.

Heat a good amount of oil in a frying pan over low-medium heat. Cook the pork, in batches, until golden brown and just cooked through. Serve topped with a little salad and a lemon cheek.