Schnitzel is normally breaded and fried, so I decided to have a go of making a healthier version that is baked and incorporates vegetables and nuts instead of the breading. The good thing about the recipe is that the extra fat in the meat and the courgette make it extra juicy, although it does look quite different to a schnitzel.
Ingredients:
500g pork mince, as high fat as you can find
1 courgette, grated
A few splashes of Worcester Sauce
1 tsp paprika
1/2 tsp chilli powder
1 tsp mixed herbs
Salt and pepper, to taste
Cheddar cheese, to taste, grated
100g walnuts, ground
50g pumpkin seeds, ground
Method
Mix the meat with the all of the ingredients, apart from the nuts, and knead well by hand. Ensure everything is incorporated well together. Leave to rest in the fridge for a few hours.
Pre heat the oven to 180 degrees C. Grease a large baking tray.
Take the meat mix out from fridge, put into the baking tray and press down to make as even as possible so that the covers the base of the baking tray. Sprinkle the entire thing with the walnuts and pumpkin seeds. Bake in the oven for 40-45 minutes until golden brown and cooked through. Once cooked, cut into 6 squares and serve with your choice of side salads. I served mine with a leafy green salad and bean salad.
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