Anzac Biscuit Schnitzels with Homemade Damper Rolls
Put a spin on the classic schnitty burger with these Anzac Biscuit Pork Schnitzels with Homemade Damper Rolls this April.
30 minutes
Capable Cooks
4
What you’ll need
- 4 Pork Loin Steaks
- 10 stale ANZAC biscuits, finely crushed
- 1 Tbsp. salt
- 4 eggs
- ½ cup milk
- ½ cup plain flour
- 2 Tbsp. oil
- 4 Tbsp. Apple sauce
- 4 Tbsp. Tomato Relish
- 4 leaves lettuce
- 1 tomato, thinly sliced
- ½ red onion, thinly sliced
- Damper Rolls
- 3 cups self-raising flour
- Pinch of salt
- 80g butter, cubed
- ¾ cup water
How to make it
- Coat pork loin steaks in flour. Combine salt and biscuit crumbs together.
- In a small bowl, whisk eggs and milk together. Dip flour coated loin steaks in egg mixture. Dip the loin steaks in the Anzac biscuit mixture and coat steaks on all sides.
- Meanwhile, preheat oven to 200˚C.
- Combine flour and salt in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
- Add the water to the flour mixture and mix until it forms a dough ball. Turn the dough onto a lightly floured surface and knead gently for 1-2 mins or until smooth.
- Shape into 4 rolls and cut a cross into the top of each.
- Place rolls on a lined baking tray and put into the oven for 20 – 30 mins.
- Meanwhile, heat fry-pan over med. heat. Add 2 Tbsp. oil.
- Place each loin steak in fry-pan and cook for 4 mins on each side or until cooked through.
- Remove damper rolls from oven and allow to cool for 20 mins.
- Cut rolls open and spread over 1 Tbsp. of apple sauce and 1 Tbsp. of tomato relish onto the base of each roll. Top with 2 slices of tomato, lettuce and some thinly sliced red onion. Place schnitzel on top followed by the remaining damper roll half.
- Enjoy!
