Parmesan Pork Schnitzel
As seen on TV
Which Show?
Who made this dish?
Parmesan Crusted Pork Schnitzel, Apple & Celeriac Remoulade, Mushroom Demi-Glace.
Andy's quarter-final main: a parmesan-crusted pork schnitzel with an apple and celeriac remoulade and a wild mushroom demi-glace. Andy took styles from Central Europe and used good Irish produce. The judges flagged that a traditional demi-glace is a rich beef-based gravy with lots of alcohol, but Andy is using dried mushrooms. The breadcrumbs needed to be crisp without burning, the pork soft in the middle without being under.
Tony Rodd: the pork is quite juicy in the middle. Simon Wood: a real shame the sauce is so watery; it's making the lovely crust soggy. He adds the demi-glace is tasty, has the start of great depth, but Andy could never achieve that depth in the time allocated.
John: the crumb is a bit charred on the bottom, but actually the flavour is not spoiling the actual pork.
Anna (later): they put the burnt bits on the bottom hoping the diners don't see - a classic technique.
