Ingredients
Serves 22 thick cut pork chops or cutlets
200g plain flour
Salt and pepper to season
2 eggs, beaten
½ cup Water
200g panko (Japanese) crumbs
2 tbsp continental parsley, finely chopped
Oil for frying
Celeriac Remoulade
1 small celeriac bulb, peeled and julienned
1 Granny Smith apple, julienned
Splash sherry vinegar
Splash olive oil
½ lemon, juiced
2 tbsp aioli
1 tsp smoked Spanish paprika
Method
Place the flour, salt and pepper onto a plate and mix until well combined.
Whisk together the eggs and water.
Combine the parsley and crumbs together on a plate.
Dust the pork chop/cutlets with seasoned flour then dip into the egg mixture. Press the cutlet firmly in the crumbs until well coated.
Repeat with egg and crumbs.
Heat a little oil in a non stick frying pan over a medium heat and shallow fry pork until golden on both sides. Drain on absorbent paper.
Place pork onto a baking tray and finish in a pre-heated oven at 150°C for 10 minutes.
To make Celeriac Remoulade: In a large bowl toss together the celeriac, apple, sherry vinegar, olive oil, lemon juice, aioli, salt and pepper.
Serve pork with celeriac remoulade and a sprinkle of Spanish paprika.