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

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The beloved schnitzel is given the Michelin-starred treatment in this fantastic recipe, with the crumbed pork being adorned with dainty quail eggs, salty anchovies and capers and dusted with Le Gruyère AOP Réserve cheese for a final flourish of flavour. Serve with fried potatoes to turn this into a fuller meal.

First published in 2021

Ingredients

Metric

Imperial

Method

1
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
2
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 (1)
  • sea salt
3
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
4
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

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.

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