Pork Schnitzel x 2

Greendale pork is supplied by Tom Lockwood in nearby Talaton, here in East Devon. Animal welfare is a priority for Tom, who follows traditional and sustainable farming practices to ensure his pigs are given the best possible in terms of diet, space and quality of life. Slaughtered locally to keep stress to a minimum, the animals are hung, matured and butchered on_site here at Greendale Farm Shop; the end result is lean, nicely marbled and exceptionally well_flavoured pork, available in a wide selection of cuts, joints, sausages and more for our customers to enjoy 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.