Friday, 31 August 2012

Croatian Pork Schnitzels

During our tour of the Balkan states a few years ago, we felt after a while that we were having meat overload – some of their dishes were so laden down with meat, and not a vegetable in sight. It is certainly not a place for vegetarians! The picture below shows a mixed grill just for one person! I really missed vegetables on that trip – they rarely came as standard with the meal and often weren't available to order as a side dish. And almost everything came with chips – I am not a great lover of chips....

These schnitzels are not that heavy on the meat, and I have included a few vegetables for good measure (and to fill up on superfree foods). I have also used fromage frais in place of soured cream.

Serves 4
Syn Free on Extra Easy

4 pork steaks
115g chicken livers, chopped
3 cloves garlic, crushed
175g mushrooms, all visible fat removed and chopped
2 onions, chopped
4 rashers bacon, chopped
2 tsp bouillon powder to make stock
1 tsp mustard powder
250ml fat free fromage frais

Place the pork between 2 pieces of cling film and flatten using a culinary mallet or a rolling pin. Season well. Sauté the chicken livers with the garlic in Fry Light for a few minutes. Leave to cool. Divide the chicken livers between the steaks and roll up, securing with a toothpick (remember to remove before serving). Fry the schnitzels in Fry Light for a few minutes each side until cooked through.

Meanwhile, sauté the onions, bacon and mushrooms in Fry Light, then add stock, mustard powder and fromage frais. Heat gently without boiling. Serve the schnitzels with the sauce. 


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