Pork schnitzel with Le Gruyère AOP Réserve, quail eggs, capers and anchovies


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Place the pork between 2 sheets of cling film, then use a rolling pin to bash them until flat and around half an inch thick
  • 2 pork chops, or loin steak, fat trimmed – Galton uses suckling pig but regular pork works well too
Set up a breadcrumbing station, with a plate of flour seasoned with salt, a bowl of the beaten eggs, then a tray of breadcrumbs. Coat the flattened pork in the flour, then the eggs, then the breadcrumbs, ensuring they are completely covered
  • plain flour, for dusting
  • 2 eggs, beaten
  • 100g of Panko breadcrumbs
  • sea salt
Melt the butter in a wide frying pan then add the schnitzels. Cook over a medium heat for around 6 minutes each side, making sure the breadcrumbs don’t burn. Once cooked, lift the schnitzels out and set aside to rest, then use the same butter and pan to fry the quail eggs and capers
To serve, place the schnitzels on serving plates. When the eggs are cooked, gently lift them onto the schnitzels and scatter over the capers. Drape over the sliced anchovies, then finish with some grated Gruyère and the herbs
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