1 x 400g Otway Pork fillet, cut into 100g medallions
3/4 cup of plain flour
200 g panko breadcrumbs
1 small handful of finely grated parmesan
Vegetable oil, for shallow frying
Butter lettuce leaves, to serve
Whole-egg mayonnaise, to serve
Gherkins, sliced to serve
4 soft potato or milk buns
4 small red chillies, chopped (remove seed if you milder)
4 cloves garlic, chopped
1 x 3cm pieces of ginger chopped
2 tsp. sweet paprika
1 tsp. dried oregano
1 tbs. caster sugar
1/2 tbs. white vinegar
80ml olive oil
Salt and pepper
Juice of 1/2 lemon
To make the peri-peri sauce, place all of the ingredients into a small pot except the lemon. Place on a low heat and gently cook for 15-20 minutes, ensuring it does not boil. Cool to room temperature then pour into a small food processor or blender along with lemon juice and blend until smooth. This can be made up to a week in advance and stored in an airtight container.
Working with one pork medallion at a time, cover with baking paper and with a meat mallet or a rolling pin, pound to flatten into thin schnitzels (about the size of your palm).
Place the flour in a shallow bowl. In another shallow bowl, lightly beat the eggs with a pinch of salt and a splash of water. In a third bowl, combine the breadcrumbs and parmesan. Lightly flour each piece of pork, dip into the egg wash, then coat in the breadcrumb mixture, pressing crumbs into pork so they stick well.
Heat a large frying pan over medium–high heat and add a good splash of vegetable oil. Fry the schnitzels in batches, for 2 minutes on each side until golden brown. Remove and place in a single layer on an oven tray lined with a rack. This will help them stay crisp.
Toast the buns then spread peri-peri on one side and mayonnaise on the other. Add the pickles and pork schnitzels to the base of bun, then the lettuce leaves and bun top. Sandwich together and eat immediately!