The Lioness Pork Schnitzel by The Lioness of Leith

BACK by popular demand this summer, the Lioness Schnitzel is light and crisp with just the perfect amount of citrus zing. Serve with summer slaw and crispy skin-on red rooster potatoes, and garnish with deep-fried carrot ribbon and a freshly cut lemon wedge. 

The dish is enjoyed best while sipping a Lioness cocktail: Apples & Pears or the Rhubarb & Marmalade. 

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In the shell of a derelict pub with a dark history in the heart of Leith, Edinburgh, The Lioness of Leith opened as a bar/bistro in December 2013.

We are proud to serve seasonal modern European and British cuisine alongside premium local and international drinks. 

With our inventive cocktails, award-winning teas and coffee, you can be sure of quality, great taste and local sourcing whenever possible. Lunch is served daily until 5pm with our evening menu available all day,
every day. 

Both menus change seasonally, with daily specials and desserts adding additional choice and variation.

Check out our website for more info www.thelionessofleith.co.uk, telephone 0131 6290580

Ingredients: Serves 4
4 pork loin steaks
¼ cup olive oil
1 tbsp garlic powder
2 tbsp paprika
1 tsp salt
2 tsp lemon zest
2 tbsp fresh lemon juice
1-2 pinches chilli flakes

Crumb
1 cup plain flour, well seasoned
1-2 eggs
1 packet of panko breadcrumbs, to cover

Method
1 Trim fat off the pork loins and flatten into escallops about 5-10mm thick.
2 Mix all the other ingredients (except the meat) together. Once combined massage into the pork until all the escallops are evenly covered. Leave to marinate in a fridge for two to three hours.
3 Once marinated, coat each of the pork escallops with the plain flour to begin making the pork schnitzel.
4 Beat together the eggs in a shallow bowl then dip in the floured pork one by one. Lay each of the pieces of pork in the panko breadcrumbs and turn over until all of them are fully coated.
5 Shallow fry the schnitzels in a large frying pan until crisp and golden.
6 Serve as suggested or get creative and create your own version. Enjoy!

In association with Taste Communications.

www.tastecommunications.co.uk