Beef
INGREDIENTS (4 PORTIONS)
- 4 pork chops, boneless
- 200-300 ml flour
- 2 eggs, beaten
- 400-500 ml coconut flakes
- 4 portions vermicelli noodles
- 1 bag stir-fry vegetables, ready chopped, approx. 300 g
- 100-200 ml sweet chili sauce
- juice of 1-2 limes
- 200-300 ml fresh Asian herbs – e.g. coriander, mint, Thai basil, spring onion, etc
- salt
- black pepper
COCONUT PORK SCHNITZEL WITH NOODLE SALAD AND SWEET AND SOUR SAUCE
Time: approx. 30-40 min
No. of portions: 4
INSTRUCTIONS
- Flatten out the pork chops using a rolling pin or frying pan until around 1 cm thick.
- To make the schnitzels, coat the chops in flour, egg and finally coconut, season with salt and pepper.
- Cook the noodles in salted water until soft, drain and leave to cool a little. In a bowl, combine with the stir-fry mixed vegetables, sweet chili sauce and lime juice. Leave to stand for a few minutes.
- Meanwhile, fry the schnitzels in oil until crisp and golden.
- Before serving, toss the herbs into the noodles.
- Pile the noodle salad up on a plate and top with roughly sliced schnitzel, finishing with chopped peanuts if desired.