Polenta and parmesan pork schnitzels

Ingredients (serves 4)
* 500g pork leg steaks
* 1/3 cup plain flour
* 2 eggs
* 2 garlic cloves, crushed
* 1/2 cup dried breadcrumbs
* 1/3 cup fine polenta (cornmeal)
* 25g parmesan cheese, finely grated
* 400g can pie apple, chopped
* extra-light olive oil or rice bran oil, for frying
* coleslaw, to serve


Method
1. Preheat oven to 130°C. Place pork between 2 sheets plastic wrap. Pound with a meat mallet or rolling pin until 5mm thick.
2. Combine flour and salt and pepper on a large plate. Lightly whisk eggs and garlic in a shallow dish. Combine breadcrumbs, polenta and parmesan in a shallow dish.
3. Lightly coat pork in seasoned flour, shaking off excess. Dip in egg, then coat in polenta mixture, pressing mixture on with fingertips to secure. Place apple in a microwave-safe bowl. Cover and microwave on MEDIUM (50%) for 3 to 4 minutes or until warm.
4. Pour oil into a large frying pan until 1cm deep. Heat over medium-high heat until hot. Cook schnitzels, in batches, for 2 to 3 minutes each side or until golden. Drain on paper towel. Place on a baking tray in oven to keep warm while cooking remaining schnitzels. Serve with warm apple and coleslaw.

Source
Super Food Ideas - Page 75
Recipe by Annette Forrest