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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


What you’ll need

  1. 4 Pork Loin Steaks
  2. 10 stale ANZAC biscuits, finely crushed
  3. 1 Tbsp. salt
  4. 4 eggs
  5. ½ cup milk
  6. ½ cup plain flour
  7. 2 Tbsp. oil
  8. 4 Tbsp. Apple sauce
  9. 4 Tbsp. Tomato Relish
  10. 4 leaves lettuce
  11. 1 tomato, thinly sliced
  12. ½ red onion, thinly sliced
  13. Damper Rolls
  14. 3 cups self-raising flour
  15. Pinch of salt
  16. 80g butter, cubed
  17. ¾ cup water

How to make it

  1. Coat pork loin steaks in flour. Combine salt and biscuit crumbs together.
  2. 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.
  3. Meanwhile, preheat oven to 200˚C.
  4. Combine flour and salt in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
  5. 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.
  6. Shape into 4 rolls and cut a cross into the top of each.
  7. Place rolls on a lined baking tray and put into the oven for 20 – 30 mins.
  8. Meanwhile, heat fry-pan over med. heat. Add 2 Tbsp. oil.
  9. Place each loin steak in fry-pan and cook for 4 mins on each side or until cooked through.
  10. Remove damper rolls from oven and allow to cool for 20 mins.
  11. 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.
  12. Enjoy!