PORK SCHNITZEL WITH HUNTER SAUCE

1. Place a piece of pork between two pieces of plastic wrap on a chopping board and using a meat mallet pound until 1-2mm and even. Set aside and repeat with remaining.
2. Place breadcrumbs into a large bowl and set aside. Place flour in a separate bowl and season with salt and freshly ground black pepper. In another bowl whisk together two eggs and ½ cup water. Dust each piece of pork in flour, then dip into egg wash and finally coat in breadcrumb mixture. Place crumbed pork in a single layer on a baking paper lined tray
3. For hunter sauce, heat half the butter in a frying pan, add mushrooms and saute until soft and coloured, about 2-3 minutes. Remove to a bowl. Return frying pan to heat, add remaining butter, then shallots and saute over medium heat until shallots are soft, then add tomato paste and cook for a further minute, add beef stock and cream, return mushrooms and add thyme and vinegar, reduce to a coating consistency and season to taste with salt and freshly ground black pepper.
4. Heat olive oil in a large frying pan, add schnitzel and sauté over low-medium heat until golden, about 5-6 minutes, then turn and repeat. Place schnitzels onto serving plates and spoon over hunter sauce.

Lard fried potatoes with Caraway

1. Peel potatoes and cut into 3-4cm pieces. Heat lard in a wide heavy-based frying pan, add potatoes, season with salt and cook over medium heat, stirring often until potatoes are tender and golden brown, about 10-15 minutes, add caraway seeds and parsley leaves and cook for a further 2 minutes.
2. Using a slotted spoon remove potatoes to an absorbent paper-lined plate and season with flaky sea salt. Serve immediately with pork schnitzel.

Recipe created by Rodney Dunn from The Agrarian Kitchen