Schnitzels are an Aussie dinner family favourite and can be done with chicken, veal or pork. This recipe for schnitzels is made using succulent, flavourful pork scotch fillets that are dusted with semolina creating that crispy schnitzel crumb we all love without the heaviness of egg and breadcrumbs; plus, they’re also gluten free! The semolina coating is mixed with ground Fennel Seeds, Cumin and White Pepper to add a little subtle spice to jazz up the classic schnitzel. Fennel and pork are a match made in heaven and by using the whole seeds and cracking them yourself they retain a super fresh flavour and you can also keep as much or as little texture as you like for a little added crunch.
Served with a side of fluffy mash, this dish couldn’t be simpler for a mid-week dinner and is a much healthier version of everyone’s favourite schnitzel. If you’re up for the extra effort, whip up a side salad of rocket and shaved fennel to echo the flavours in the semolina crumb and freshen everything up!
Use our easy-to-follow recipe and watch along with Lynton below to cook these up yourself at home!
Spices used in this recipe
Cumin Seeds Ground
Cumin seeds are an ancient and versatile spice that are a staple in countless kitchens across the world. Cumin has a khaki colour and peppery and nutty flavour with tangy citrus overtones. It is a key ingredient in curry making. Use in Middle Eastern, Indian, Spanish and Mexican cooking.$3.45
Fennel Seeds Whole
Fennel seeds whole is obtained from the aromatic and tall fennel plant, which originated in the Mediterranean and are member of the caraway family. The seeds release a strong anise flavour that is warm and breath freshening. It is a key ingredient of the Chinese five-spice and Herbs de Provence$3.45
Pepper White Whole
White Pepper is black pepper that has been soaked to remove the outer husk. It is hotter and less fragrant than black pepper. It is one of the most versatile spices, particularly used in European cooking so as to not blemish creamy white sauces with black specs of pepper.
The Spice People carry these pepper products: pepper black whole, pepper black ground, pepper black cracked, pepper white whole, pepper white ground, pepper green whole, pepper lemon, pepper mill mix.
Salt a large pot of water and place the potatoes into the water. Bring to the boil and simmer for 20-25 minutes or until the potatoes are soft. In a small pot combine the milk, cream, butter, garlic, and rosemary and bring to a simmer before turning off. Set aside.
Meanwhile make the crusted pork. Line a clean work surface with cling film and place the pork on top. Lay another layer of cling film over the top. Using a tenderiser or rolling pin beat the pork flat until it is approx. 1cm thick. Place the flattened pork on to a plate.
Place the fennel, cumin, and white pepper into a mortar and pestle and grind to form a coarse powder, this is the spice mix.
Rub the spice mix, semolina, oil, and salt into the pork.
Add a good drizzle of olive oil to a nonstick pan and heat over medium high heat. Add the pork to the pan and cook for 3-4 minutes a side or until golden brown and cooked to your level of rareness.
While the pork is cooking finish your mash.
Drain the potatoes and allow to steam off for a few minutes. Using a potato ricer press the potatoes through it into a large mixing bowl. While using a spatula and mixing the potato mix slowly pour in the milk stock. Once all the milk has been added discard any rosemary and garlic and give one final mix and season with salt before serving. Finish the mash with freshly ground black pepper.
Serve the pork schnitzel with the mash.