Lemon Myrtle and Sesame Pork

Lemon myrtle is an Australian native tree. The dried leaves are used to create a spice that is similar to lemongrass.

Whilst browsing through a magazine, I found and copied a recipe for Lemon Myrtle and Black Sesame Chicken. Since then I've experimented with chicken, turkey, fish, and pork and really loved the pork. Chicken and turkey also work well but the flavours tend to overpower fish.

Serves 2

Times

Preparation:

15 minutes

Cooking:

20 minutes

Ingredients

• About 360g pork schitnzels or chops
• 1-2 tsp ground lemon myrtle
  If you don't have lemon myrtle, the spice can be eliminated.
• Juice and zest of one lemon
• ¼ cup of plain flour
• 1 Tbs milk
• 1 egg
• 2 Tbs sesame seeds
• ½ cup polenta

Method

1. Place the pork in a shallow dish. Sprinkle with lemon myrtle and lemon zest, and pour over the lemon juice.
2. Lay out three dishes: one with flour, one with the beaten egg and milk, and the last with the combined sesame seeds and polenta.
3. Lightly coat the pork in the flour, dip in the egg mixture, and then coat in the sesame and polenta mix.
4. Lightly spray a frying pan with oil and cook the pork on a low heat on both sides until meat is cooked.
5. Serve with a lemon wedge or a chilli sauce, and a salad or steamed vegetables.

Tips

• Cover the frying pan with a lid so that the meat cooks evenly on both sides.
• If you use chicken or turkey breasts instead of the pork, slice the breasts horizontally to create schitnzels.