Asian-style pork schnitzel burger Recipe
Ingredients
1 1/2 teaspoons finely grated lime rind
2 x 160g pork scotch fillets, halved
2 tablespoons plain flour
1 egg
3/4 cup Japanese breadcrumbs
1/4 cup white vinegar
1 tablespoon caster sugar
2 teaspoons salt
1 large carrot, cut into matchsticks
150g red cabbage, coarsely shredded
1/2 cup Japanese mayonnaise
1 tablespoon hot chilli sauce
2 green onions, shredded
1/2 cup coarsely chopped coriander
1/4 cup rice bran oil
4 brioche or bread buns, split, toasted
Method
Step 1
Combine vinegar, sugar and salt in a medium bowl. Stir until sugar dissolves. Pour half into another medium bowl. Place carrots in 1 bowl and cabbage in second. Toss to coat. Set aside for 40 minutes to pickle.
Step 2
Meanwhile, combine mayonnaise, chilli sauce and rind in a small bowl.
Step 3
Working with 1 pork fillet at a time, place pork between 2 sheets of baking paper. Pound using a rolling pin until 0.5cm thick. Repeat with remaining pork. Season with salt and pepper.
Step 4
Place flour in a shallow plate. Place egg in a shallow plate and whisk until smooth. Place breadcrumbs in a shallow plate. Dip pork in flour and shake off excess. Then dip in egg to coat and then in breadcrumbs to coat.
Step 5
Drain carrots and cabbage separately, squeezing out excess liquid. Combine vegetables, onion and 1/3 cup coriander in a clean bowl.
Step 6
Heat oil in a large frying pan over medium-high heat. Cook pork for 2-3 minutes each side or until golden and cooked through. Drain on paper towel. Halve each schnitzel.
Step 7
To assemble, spread 1 tablespoon of mayonnaise mixture over each bread base. Top with vegetables and schnitzel. Dollop over remaining mayonnaise mixture and sprinkle with remaining coriander. Top with bread top.
Ingredients
1 1/2 teaspoons finely grated lime rind
2 x 160g pork scotch fillets, halved
2 tablespoons plain flour
1 egg
3/4 cup Japanese breadcrumbs
1/4 cup white vinegar
1 tablespoon caster sugar
2 teaspoons salt
1 large carrot, cut into matchsticks
150g red cabbage, coarsely shredded
1/2 cup Japanese mayonnaise
1 tablespoon hot chilli sauce
2 green onions, shredded
1/2 cup coarsely chopped coriander
1/4 cup rice bran oil
4 brioche or bread buns, split, toasted
Method
Step 1
Combine vinegar, sugar and salt in a medium bowl. Stir until sugar dissolves. Pour half into another medium bowl. Place carrots in 1 bowl and cabbage in second. Toss to coat. Set aside for 40 minutes to pickle.
Step 2
Meanwhile, combine mayonnaise, chilli sauce and rind in a small bowl.
Step 3
Working with 1 pork fillet at a time, place pork between 2 sheets of baking paper. Pound using a rolling pin until 0.5cm thick. Repeat with remaining pork. Season with salt and pepper.
Step 4
Place flour in a shallow plate. Place egg in a shallow plate and whisk until smooth. Place breadcrumbs in a shallow plate. Dip pork in flour and shake off excess. Then dip in egg to coat and then in breadcrumbs to coat.
Step 5
Drain carrots and cabbage separately, squeezing out excess liquid. Combine vegetables, onion and 1/3 cup coriander in a clean bowl.
Step 6
Heat oil in a large frying pan over medium-high heat. Cook pork for 2-3 minutes each side or until golden and cooked through. Drain on paper towel. Halve each schnitzel.
Step 7
To assemble, spread 1 tablespoon of mayonnaise mixture over each bread base. Top with vegetables and schnitzel. Dollop over remaining mayonnaise mixture and sprinkle with remaining coriander. Top with bread top.
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