×
Donal Skehan
Pork Schnitzel with Pickled Smashed Cucumbers | DonalSkehan.com
  • family

Pork Schnitzel with Pickled Smashed Cucumbers

September 05

Serve it with rice, and it’s a winner every time. The leftover pork chops can be thinly sliced and tucked into a lunchbox for the next day.

  • serves Serves 4
  • time 25mins

Method

  1. 1. Begin by making the pickled smashed cucumber. In a large bowl, whisk together the garlic, ginger, caster sugar, rice wine vinegar, rapeseed oil and sliced onion.
  2. 2. Trim the ends of the cucumber, discard, then place on a chopping board and use a rolling pin to smash the cucumber until it splits open. After smashing, roughly chop the cucumber to create evenly sliced pieces and add to the bowl with your dressing.
  3. 3. Stir through the dill and set aside until needed.
  4. 4. Remove any rind and excess fat from the pork chops, before sandwiching the chops between two sheets of parchment paper. Using a heavy pan or rolling pin, bash the pork chops out until they’re super thin.
  5. 5. Set up a station with three bowls, one flour, one egg and one with the sesame seeds & breadcrumbs combined together. Season the flour with salt and mix well.
  6. 6. Season the pork chops well with salt and pepper and pass through the seasoned flour, egg and breadcrumbs, in that order.
  7. 7. When ready to fry, add vegetable oil to a deep frying pan until it’s about 1cm in depth. Place over a medium heat and when the oil reaches about 180˚C, test it by throwing a cube of bread or small slice of onion into the pan. If it sizzles and starts to turn golden, you’re good to go. Fry the pork schnitzels for 3-4 mins or until golden brown, on each side. Place onto a wire rack to drain and season with a little salt.
  8. 8. Stir the miso and soy sauce through the mayonnaise and serve with the schnitzels, pickled cucumber and herbs.

Ingredients

4 pork chops, trimmed pork chops are perfect here, you don’t want any skin on them

3.5oz plain flour 

4 eggs, whisked together

3.5oz panko breadcrumbs

1 tbsp sesame seeds

Vegetable oil, for frying

Olive oil, for frying

Sea salt & freshly ground black pepper

 

For the pickled smashed cucumber:

1 garlic clove, grated

1 inch piece of ginger, peeled and grated

2 tbsp rice wine vinegar

1 tbsp caster sugar

2 tbsp rapeseed oil

1 white onion, peeled and very thinly sliced

1 cucumber

Large handful of dill, finely chopped

 

For the miso mayonnaise:

8 tbsp mayonnaise

1 tbsp miso

1 tbsp soy sauce sauce

 

To serve:

Dill, finely chopped

Coriander leaves

4 pork chops, trimmed pork chops are perfect here, you don’t want any skin on them

100g plain flour 

4 eggs, whisked together

100g panko breadcrumbs

1 tbsp sesame seeds

Vegetable oil, for frying

Olive oil, for frying

Sea salt & freshly ground black pepper

 

For the pickled smashed cucumber:

1 garlic clove, grated

1 inch piece of ginger, peeled and grated

2 tbsp rice wine vinegar

1 tbsp caster sugar

2 tbsp rapeseed oil

1 white onion, peeled and very thinly sliced

1 cucumber

Large handful of dill, finely chopped

 

For the miso mayonnaise:

8 tbsp mayonnaise

1 tbsp miso

1 tbsp soy sauce sauce

 

To serve:

Dill, finely chopped

Coriander leaves

If you liked this

You may also like

Bo Saam – Korean Style Pork Shoulder | DonalSkehan.com
  • main-meals
  • →

Bo Saam – Korean Style Pork Shoulder

January 09

David Chang’s effortlessly cool Los Angeles outpost Majordomo serves this modern version of a traditonal Korean boiled pork dish tableside for $150 dollars a pop but you can make a substantial homecooked version for less than a quarter of the price. A bone in pork shoulder, a simple dry rub, some time in the fridge overnight and then a slow roast in the oven results in a crusty spiced mess of tender pork begging to be eaten!
Char Siu Chicken with Rice & Garlic Greens | DonalSkehan.com
  • recipes
  • →

Char Siu Chicken with Rice & Garlic Greens

July 26

This Cantonese dish is typically made with pork which you could use here but I have chicken more readily in our kitchen which is why it features succulent pieces of chicken coated in a sweet and sticky char siu sauce, served alongside fragrant jasmine rice and garlicky greens. The standout ingredient in this dish is the char siu sauce, which is made from a blend of honey, soy sauce, hoisin sauce, and Chinese five spice. It’s the perfect balance of sweet and savoury, and will leave you craving more.
Private: Maple Apple Pork with Garden Pea Caesar Salad | DonalSkehan.com, A generous platter of this pork at any summer occasion will be a welcome addition. Serve it with simply dressed leaves, a roast potato salad or the caesar pea salad below.
  • main-meals
  • →

Private: Maple Apple Pork with Garden Pea Caesar Salad

June 19

I know a lot of people are big fans of anchovies but I  urge you use them in this dressing – they won’t make it taste fishy, they will simply add the rounded, salty kick this salad needs.