Crunchy Tex Mex pork steak
Prep time 15 minutes Cook time 10 minutes
|4 x 150g pork collar butt steak||$4.20|
|3 tablespoons corn flour||$0.16|
|50g plain flour||$0.04|
|2 tablespoons taco seasoning||$2.24|
|3 tablespoons cold water||$0.00|
|100g corn chips, crumbled||$1.00|
|1 cup panko crumbs||$0.87|
|Cost per kg||$14.68|
|Recommended sell price (70% mark-up)||$14.98|
|RRP (per kilo)||$24.96|
•4 x 150g pork collar butt steak
•3 tablespoons corn flour
•50g plain flour
•2 tablespoons taco seasoning
•3 tablespoons cold water
•100g corn chips, crumbled
•1 cup panko crumbs
1.Using a meat mallet, gently flatten the pork steaks.
2.In a large bowl mix Corn flour, corn chips, Panko crumbs and taco seasoning. Dust pork schnitzel with plain flour and shake off excess. Dip each schnitzel into beaten egg and water.
3.Press schnitzel firmly into the crumb mixture. Repeat with remaining schnitzels.
Customer Cooking Instructions:
Heat oil in a shallow frying pan and shallow fry each schnitzel for 2 minutes each side, until golden. Drain on absorbent paper. Serve Tex Mex pork with char-grilled corn and capsicum. Garnish with avocado and lime wedges.