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Pork schnitzel with fried duck egg
This month the Chef at KOKOMO recommends a delicious Pork schnitzel with fried duck egg
2 star anise
110ml/4fl oz white wine vinegar
125g/4½oz caster sugar
1 lemon, juice only
1 Bramley apple, peeled and diced
2 pork tenderloins
75g/3oz plain flour
3 free-range eggs, lightly beaten
125g/4½oz Japanese panko breadcrumbs
vegetable oil and butter, for frying
4 free-range duck eggs
4 sticks celery, peeled and sliced
celery leaves for garnish
Put the peppercorns, star anise and cloves into a sm ll, sealed muslin bag.
Put in the vinegar, 100g/3½oz of the sugar and the muslin bag in a saucepan and bring to the boil. Now remove from the heat and leave to cool.
With a small melon baller, shape the apples into balls and add them to the vinegar mixture. Set aside for at least ten minutes for the apples to absorb the vinegar.
Bring 100ml/3½fl oz of water, the remaining caster sugar and the lemon juice to the boil in a saucepan.
Add the Bramley apple dice and cook until soft. Remove from the heat, cool slightly, then blend with a hand-blender and push through a sieve into a clean saucepan.
Slice the pork tenderloins in half and place between two sheets of cling film. Using a meat mallet or rolling pin bash to about 1cm/½in thick. Remove the cling film.
Tip the flour, eggs and breadcrumbs into separate shallow dishes. Place the pork slices in the flour, then the egg and then the breadcrumbs, tossing to coat thoroughly.
Heat a non-stick frying pan until hot, add a little oil and butter and fry the pork on each side until golden-brown and just cooked through.
Kokomo Cocktail Bar & Restaurant
Avenida Pernet, Urb. Atalaya Golf, TnzFRV1LwIo
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Back to main menu of issue No. 183 Summer
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This month the Chef at KOKOMO recommends a delicious Oriental Style Beef Tataki
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