Polenta-coated pork schnitzels with rice salad
9
Points®
Total time: 45 min • Prep: 25 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
For a pleasant change to breadcrumbs, use polenta to create these pork schnitzels. Mixed with parmesan a sharp, crunchy component is made that completely revamps this old favourite.
Ingredients
Wild rice
1 cup(s), (100g)
Green string beans
125 g, halved diagonally
Polenta
⅓ cup(s), (55g), yellow
Grated parmesan cheese
½ cup(s), (40g)
Egg(s)
1 medium, lightly beaten
Pork fillet or tenderloin, raw
512 g, (8 x 80g schnitzels)
Green shallot(s)
3 individual, thinly sliced
Fresh red chilli
1 whole, deseeded, thinly sliced
Fresh flat-leaf parsley
½ cup(s), finely chopped
Olive oil
1 tbs
Lemon juice
1 tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook rice in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Transfer to a large bowl. Boil, steam or microwave beans until just tender. Drain. Rinse under cold water. Drain.
2
Meanwhile, combine polenta and parmesan on a plate. Pour egg into a shallow bowl. Working with 1 at a time, dip schnitzels in egg, then coat in polenta mixture. Place on a tray.
3
Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook schnitzels for 2 minutes each side or until golden and cooked through. Add beans, shallots, chilli, parsley, oil and juice to rice. Stir to combine. Serve schnitzels with rice salad.
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