Check out Blake Proud's recipe: Ingredients (serves 4)
For the schnitzel:
4 free-range pork loin cutlets, hammered thin
½ cup plain flour
1–2 eggs, beaten
2 cups panko breadcrumbs
1 tbl fresh thyme, chopped
1 tbl fresh sage, chopped
1 tbl fresh lemon verbena, chopped
100 g parmesan, finely grated
1 tbl parsley, chopped
Pinch of salt
Olive oil or vegetable oil for shallow frying

For the fennel salt:
1 tbl fennel seeds
1 tsp tsp sea salt

To finish:
Fresh fennel fronds, for garnish
Lemon wedges, for squeezing


---
Method
1. Prepare the pork: Hammer the pork cutlets thin and even, about 5 mm thick, to ensure quick, even cooking. Season lightly with a pinch of salt.

2. Make the breadcrumb mixture: In a bowl, combine panko breadcrumbs, thyme, sage, lemon verbena, grated cheese, parsley, and a pinch of salt. Mix well.

3. Set up dredging stations: Place flour in one shallow dish, beaten eggs in another, and the breadcrumb mixture in a third.

4. Crumb the pork: Coat each pork cutlet in flour, shaking off excess. Dip into the egg, then press firmly into the breadcrumb mixture to coat completely. Set aside.

5. Cook the schnitzel: Heat oil in a large frying pan over medium heat. Once hot, cook each schnitzel for 2–3 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.

6. Prepare the fennel salt: Crush the fennel seeds and sea salt together using a mortar and pestle until fragrant. Sprinkle lightly over the schnitzel.

7. Serve: Plate schnitzels and garnish with fresh fennel fronds. Squeeze lemon juice over the top for brightness.
Serving Suggestions
A crisp garden salad with shaved fennel and apple
Warm roasted potatoes or sweet potato wedges
Steamed green beans with a drizzle of olive oil and lemon

Check out Blake Proud's recipe: Ingredients (serves 4) For the schnitzel: 4 free-range pork loin cutlets, hammered thin &frac12; cup plain flour 1&ndash;2 eggs, beaten 2 cups panko breadcrumbs 1 tbl fresh thyme, chopped 1 tbl fresh sage, chopped 1 tbl fresh lemon verbena, chopped 100 g parmesan, finely grated 1 tbl parsley, chopped Pinch of salt Olive oil or vegetable oil for shallow frying For the fennel salt: 1 tbl fennel seeds 1 tsp tsp sea salt To finish: Fresh fennel fronds, for garnish Lemon wedges, for squeezing --- Method 1. Prepare the pork: Hammer the pork cutlets thin and even, about 5 mm thick, to ensure quick, even cooking. Season lightly with a pinch of salt. 2. Make the breadcrumb mixture: In a bowl, combine panko breadcrumbs, thyme, sage, lemon verbena, grated cheese, parsley, and a pinch of salt. Mix well. 3. Set up dredging stations: Place flour in one shallow dish, beaten eggs in another, and the breadcrumb mixture in a third. 4. Crumb the pork: Coat each pork cutlet in flour, shaking off excess. Dip into the egg, then press firmly into the breadcrumb mixture to coat completely. Set aside. 5. Cook the schnitzel: Heat oil in a large frying pan over medium heat. Once hot, cook each schnitzel for 2&ndash;3 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels. 6. Prepare the fennel salt: Crush the fennel seeds and sea salt together using a mortar and pestle until fragrant. Sprinkle lightly over the schnitzel. 7. Serve: Plate schnitzels and garnish with fresh fennel fronds. Squeeze lemon juice over the top for brightness. Serving Suggestions A crisp garden salad with shaved fennel and apple Warm roasted potatoes or sweet potato wedges Steamed green beans with a drizzle of olive oil and lemon

Leah and Dan are here for Brekky on Sonshine, to ease you into the day - right on time. Wherever your morning finds you, this is your space to wake up and settle into a new day with good company. From your morning soundtrack to conversations that lift your mood, Leah and Dan are with you every step of the way. Listen live at 98.5FM, DAB+ or catch-up right here.

Leah and Dan are here for Brekky on Sonshine, to ease you into the day - right on time. Wherever your morning finds you, this is your space to wake up and settle into a new day with good company. From your morning soundtrack to conversations that lift your mood, Leah and Dan are with you every step of the way. Listen live at 98.5FM, DAB+ or catch-up right here.

Leah and Dan: Highlights

Leah and Dan are here for Breakfast on Sonshine, to ease you into the day - right on time. Wherever your morning finds you, this is your space to wake up and settle into a new day with good company. From your morning soundtrack to conversations that lift your mood, Leah and Dan are with you every step of the way. Listen live at 98.5FM, DAB+ or catch-up right here.

Leah and Dan are here for Breakfast on Sonshine, to ease you into the day - right on time. Wherever your morning finds you, this is your space to wake up and settle into a new day with good company. From your morning soundtrack to conversations that lift your mood, Leah and Dan are with you every step of the way. Listen live at 98.5FM, DAB+ or catch-up right here.