Pork Schnitzel x 2

Greendale pork comes from the pigs we breed and rear at our East Devon farm. Our breeding sows spend their lives out in the fields, where they are provided with food, water, shelter and space to roam with their young piglets. The piglets are weaned when they reach 40kg in weight, then moved into our straw-bedded barns, where they eat a natural diet of cereals mixed with organic whey. We follow strict animal welfare guidelines, including those required by the Red Tractor Food Assurance Scheme; we also use an abattoir less than eight miles away from our farm, minimising this potentially stressful journey for the animals. As a result, the pork our pigs produce is lean, nicely marbled and exceptionally well flavoured, as well as being fully traceable back to our farm. It is butchered, hung and matured on-site at Greendale Farm Shop, where a wide selection is available to our customers every day.

Austrian Wiener Schnitzel are more widely known, though they’re made with veal, unlike these quintessentially German pork Schnitzels. The technique of breading and frying thin cuts of meat has actually been around since Roman times – but wherever the recipe comes from, rest assured that it’s delicious!

Schnitzels are easy to pan-fry. Pour enough oil into your frying pan to coat the bottom thinly, and heat over a medium flame. When the oil is hot, add the Schnitzels and cook for 3-4 minutes on each side (reduce the heat if they are browning too quickly). When they are cooked through (the juices will run clear), put the Schnitzels on kitchen-towel to absorb excess fat, then serve immediately. To oven bake, put the Schnitzels on a baking tray and cook in a preheated oven at 200°C/ Gas Mark 6 for 40 minutes.