Manu Feildel's favourite Father's Day recipe: 'Dads love it!'
When it comes to receiving Father’s Day gifts from his two kids, five-year-old daughter Charlee and son Jonti, 15, celebrity chef Manu Feildel admits that the youngsters have a spotless track record.
“I have never ever had a bad gift from my kids!” he tells Yahoo Lifestyle ahead of the big day itself on Sunday, September 9.
Not only that, but the lucky French-born Aussie can’t pick a standout pressie from the decade-and-a-half he’s been a dad.
“Of course, I can’t choose the best present, every year it gets better,” he adds.
There is one thing that Manu, 46, wouldn’t mind unwrapping on Sunday, however, and that’s a special homemade meal.
His pick? Homemade pork schnitzel with ‘an extra special touch’: a generous drizzle of mushroom sauce from his own range, The Sauce By Manu.
“Every kid loves a pork schnitzel and so do dads,” he says.
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The Plate Of Origin judge assures us that the dish is simple, quick and sure to impress, particularly if you follow his advice:
“The tip to get your schnitzels crispy is to cook them on a low to medium the heat so they’re in the pan for a longer time without colouring too fast.”
There you have it, a meal fit for a king. Or even a dad.
Manu’s Pork Schnitzel with Mushroom Sauce recipe
2 pork cutlets; 3 whole eggs; Olive oil; Salt and pepper; Dash of water; Plain flour; 200g breadcrumbs; 50g grated parmesan; Zest of 1 lemon; 1 tbsp of chopped thyme plus few extra sprigs; 50g butter; 1 pouch of ‘The Sauce By Manu’ Mushroom Sauce.
Place the pork cutlets between two sheets of ‘Go-Between’ freezer film or cling wrap and with the help of a meat tenderiser or a rolling pin flatten the breast as thin as you can without tearing the meat.
Place flour on a plate, crack three eggs in a shallow dish, add a dash of olive oil, a dash of cold water, salt and pepper and whisk to combine. Place breadcrumbs in another shallow dish and mix in the parmesan, lemon zest and thyme.
Season the pork cutlets with salt and pepper, then dredge each cutlet in the flour, shaking off the excess, then dip them in the egg mix then coat them in the breadcrumbs then back in the egg mix and back in the breadcrumbs one more time. Set aside.
Put a frying pan on medium heat add a generous drizzle of olive oil, place both cutlets in the pan and cook for three minutes or until crispy and golden and turn onto the other side, add in the butter and the sprigs of thyme. When the butter starts foaming baste the schnitzel with it and cook for another three minutes and rest for a couple of minutes.
Heat the Mushroom Sauce by Manu in a saucepan on medium heat until it starts to boil.
Place the pork schnitzels on a plate served with your side of choice and a generous ladle of sauce.
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