Schnitzel with Asian-flavours

The key to producing tender, juicy pork is to avoid over-cooking. Pork schnitzels take about one minute each side to cook.

Ingredients

400 g	Pork schnitzels, 100% NZ Trim or a Perfect Pork 7 schnitzel pack (Main)
½ cup	Flour
1	Egg, large
2 Tbsp	Coconut milk, or plain milk
1 cup	Breadcrumbs, dried
3	Kaffir lime leaves, deveined and finely chopped
2 Tbsp	Fresh coriander, chopped
2 Tbsp	Mint, chopped
3 Tbsp	Rice bran oil

Directions

1. If necessary, pound the schnitzels with a rolling pin, until thin. Combine the flour, salt and pepper in a shallow dish.
2. Whisk the egg and coconut milk or milk in another shallow bowl.
3. Place the bread crumbs, kaffir lime leaves and chopped herbs in a third shallow dish.
4. Coat the schnitzels with the flour, dip in the beaten egg then coat with the crumb mixture. Chill for 5 minutes.
5. Heat the oil in a large, non-stick frying pan on medium. Add the schnitzels. Cook for 1-2 minutes each side, until golden. Serve immediately.