If you’re in that precise frame of mind that combines a delight in violence with the enjoyment of repetitive tasks, I highly recommend you cook this. Luckily I’m in that frame of mind most of the time.
I had some diced pork in and thought I’d make tiny pork schnitzels, the size of chicken nuggets. Insane? Maybe.
I experimented with an oatcake crumb coating too, since we seem to eat so much white flour.
About 150g of diced pork – I’m on a 5/2 day (too much toddler group cake) so I didn’t make much for myself
4 oatcakes, blitzed to a fine crumb
Zest of half a lemon, finely grated
Teaspoon of dried sage
Bash each piece of pork with a rolling pin till it’s thin, then tip the lot into a bowl and cover with whole milk. Leave to further tenderize for an hour or two. Combine the crumbs, lemon zest and sage.
Take the pork out of the milk and coat in the crumb mixture. Lay on a baking tray and bake in a hot oven for 20 minutes, turning over halfway through.
We had ours with home made oven chips and green veg. Serve with redcurrent jelly for Austrian authenticity.