PORTUGUESE PERI PERI PORK SCHNITZEL

- METHOD -

Slice the pork fillet in 3cm-thick medallions. Place each medallion between two pieces of cling film and use a rolling pin to whack them as thinly as possible – aim for no more than 3mm. Sprinkle each medallion liberally with Cape Herb & Spice Portuguese Peri Peri Rub and rub it in, then cover and set the meat aside to rest at room temperature for 30 minutes.

Blitz the crackers in your food processor until they resemble fine crumbs. (Alternately, place them in a ziplock-bag and smash them with your rolling pin.) Pour the crumbs onto a large plate and mix through 2 Tbsp Cape Herb & Spice Portuguese Peri Peri Rub. Pour vegetable oil – 5cm deep – into a pot and preheat. Dip each pork medallion into the flour and shake off the excess. Dip it into the egg and then into the salted crackers. Fry in the oil until golden and cooked. If your medallions are only 3mm thick, this takes no more than a minute!

If you want to make a simple butterbean mash - gently fry 2 cloves of crushed garlic, ½ tspn coriander and ¼ tspn cumin in 4 tbspn olive oil for a minute, taking care that it does not burn. Drain and rinse the tin of butterbeans, add them to the fragrant oil, heat through and mash. If it is a bit dry for your liking, simply add a splash of water.Taste for salt and add if needs be.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za