FOOD: SCHNITZ A SKOOSH

Sep 9 2007 Michael Kilkie

To add a crunchy texture to the dish, turn the pork into schnitzel by covering it in breadcrumbs.

If it is too thick, flatten it with a rolling pin so the crumbs don't burn outside before the pork inside is cooked.

Mix breadcrumbs with lemon zest and a little of the coriander and salt and pepper. Dust the pork in flour, dip in a beaten egg and coat in the crumb mix. Fry the pork as above and serve. This will give a nice herby crunch to the pork.