Pork crackle crumbed veal schnitzel with fennel salad

Ingredients

• 1 180g Veal yearling schnitzel
• ½ fennel bulb, thinly sliced
• 1 tbs fennel fronds, chopped
• 25g pork crackle, crushed
• 20g parmesan cheese, grated
• 1 egg, whisked
• 1 tsp lemon juice
• Lemon wedges to serve
• 1 tbs olive oil + more for frying
• 2 tbs cranberry sauce (skip if following a ketogenic diet )
• Salt & pepper

Directions

1. Cut of both ends of the fennel, reserving the fronds. Cut the fennel bulb in half and cut away the core. Slice finely or alternatively use a mandolin.
2. Place in a bowl with 1 tbs of olive oil, 1 tsp of lemon juice, chopped fennel fronds and salt and pepper. Combine and set aside.
3. Combine the crushed pork crackle with the parmesan and salt and pepper. Season the schnitzel with salt and pepper and dip in the whisked egg.
4. Place the schnitzel in the pork crackle mixture and coat both sides.
5. Pour enough olive oil in a frying pan to just cover the bottom of the pan. When the oil is hot (not smoking hot) fry the schnitzel 2 minutes each side.
6. Serve the schnitzel with the fennel salad, lemon wedges and cranberry sauce (optional)

Nutrition