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Pork schnitzels with a nutty crust

Nuts add wonderful crunch to the crumbed coating of this cheerful, quick dinner.

Serves 4 • Preparation time: 20 minutes • Cooking time: 10 minutes

• 800g pork fillet, silver membrane trimmed off
• 125ml flour
• 5ml lemon zest
• 2 eggs
• 100g salted crackers, crumbled
• 125ml mixed nuts, chopped
• 30ml grated Parmesan
• olive oil for shallow-frying
• a large knob of butter
• sweet potato mash and coleslaw, to serve

1 Cut the pork into 8 equal pieces and carefully flatten each one with a meat mallet to form schnitzels.

2 Mix the flour and zest in a bowl (season with salt and pepper). Beat the eggs in a second bowl and mix the cracker crumbs, nuts and cheese in a third bowl.

3 Dip the schnitzels, one by one, first in the flour, then in the egg and lastly in the crumb mixture.

4 Heat a generous dash of oil and a knob of butter in a large pan and fry the schnitzels in two batches over medium

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