Coronation Pork Schnitzel with Date & Fennel Salad

Chef

Coronation Pork Schnitzel with Date & Fennel Salad

SERVES

2 people

COOKING NOTES

A golden, crunchy pork schnitzel paired with a bright, sweet-savory salad and a punchy curry mayo. A playful twist on the classic Coronation Chicken, this dish celebrates WA produce with a balance of texture, freshness, and spice. Crispy, fresh, and just a little bit nostalgic!

INGREDIENTS

Schnitzel

  • 1 pork loin chop, trimmed and butterflied

Crumb

  • 1 cup cornflakes, crushed
  • 1 cup panko breadcrumbs
  • 1 tsp mustard seeds
  • 2 eggs
  • 1 cup plain flour

Fennel & Celery Salad

  • 1/2 bunch celery, thinly sliced
  • 1 fennel bulb, thinly sliced (reserve the fronds)
  • 1 Bravo apple, thinly sliced
  • 1 shallot, finely sliced
  • 1 cup Medjool dates, pitted and chopped

Salad Dressing

  • 300ml extra virgin olive oil
  • 100ml white wine vinegar
  • 1 clove garlic, finely grated
  • 1 tsp wholegrain mustard
  • 1 tbsp caster sugar

Curry Mayo

  • 1 cup good quality mayonnaise
  • 1 clove garlic, finely grated
  • 1 tsp curry powder
  • 1 tsp toasted ground fennel seed

METHOD

  1. Prepare the Pork:
    Place the pork loin chop between two sheets of baking paper. Use a rolling pin or meat mallet to gently pound chop to flatten to about 1cm thick. Season with salt and pepper.
  2. Make the Crumb:
    In a shallow bowl, combine crushed cornflakes, panko breadcrumbs and mustard seeds. In another bowl, beat the eggs and set aside. In a third bowl, season flour with salt and pepper. Dip the seasoned pork in flour first, then into the beaten egg, then press into the crumb mixture until well coated.
  3. Cook the Schnitzel:
    Heat a generous layer of vegetable oil in a frying pan over medium-high heat. Drop a pinch of panko into the oil, if it begins to sizzle, the oil is ready, if not wait until the oil is hotter. Carefully slide the cutlet into the oil. Fry until golden and crisp on the underside, 3-4minutes. Flip and continue to fry, basting the top with hot oil if there are any areas that didn’t get enough colour, for another 3-4 minutes. Transfer to rack to drain and season with flake salt.
  4. Curry Mayo:
    Stir together mayonnaise, garlic, curry powder, and toasted fennel seed until smooth. Season to taste.
  5. Salad & Dressing:
    Whisk olive oil, vinegar, garlic, mustard, and sugar together to make the dressing, taste and adjust dressing to preference. Toss celery, fennel, apple, shallot and dates in the dressing just before serving.
  6. To Serve:
    Slice the schnitzel and arrange on a plate with a generous spoonful of curry mayo. Serve alongside the fennel & date salad, garnished with fennel fronds.