Ingredients

Serves 4

Zesty Pork Schnitzels

4 butterfly pork fillets
2 cups of fresh breadcrumbs
2 tablespoons of chopped fresh herbs including; sage, parsley, rosemary, chives
Zest of one lemon
2 cloves of garlic finely chopped
1 egg
Salt and pepper to season
Olive oil
 

Berry & Mascarpone trifle

300ml cream
55g caster sugar
60mls cointreau or grand mariner
250g carton mascarpone
2 x sponges or Madeira cake
300g fresh or frozen mixed berries

Method

Zesty Pork Schnitzels

Tenderise the pork with a meat mallet until the fillets are 5mms thick. Cut in half so you have two pork schnitzels.
 
Place breadcrumbs, garlic, herbs and lemon zest in a bowl, season with salt and pepper and mix thoroughly.
 
In another bowl whisk the egg.  Dip one pork schnitzel into the egg until covered.  Quickly transfer the pork into the breadcrumb mixture, turning it to cover both sides - and set aside in the fridge until all the schnitzels are crumbed.
 
Heat olive oil in a pan and place schnitzels into the pan.  Brown both sides of the pork and transfer to a baking tray. 
 
Cook in a moderate oven for 15 minutes or until the pork is cooked through.

 

Berry & Mascarpone Trifle

Beat cream & sugar together until soft peak stage. Mix in 1 tablespoon liqueur. Fold in Mascarpone
Slice cake into 1 cm slices& using a round cutter, cut rounds to fit size of serving dishes. You will need 8 rounds. Brush each disc with liquor (using all the remaining liqueur).
Place a disc in the base of each of the four serving dishes. Sprinkle with berries, reserving a few berries for decoration, then top with a dollop mascarpone mix and repeat.
Finish with a larger Mascarpone & sprinkle with reserved berries.
Allow to stand 15 – 30 mins before serving.

NB: Frozen berries are great for a picnic as they will keep the trifles colder. Replace the orange liquor with another if you prefer a different taste.