Always look for 100% New Zealand Pork

Method

Pork Schnitzel Fingers:

1. Preheat oven to 160°C. Slice the schnitzel into finger size strips.
2. Combine butter with the garlic, Worcestershire sauce and mustard. Dip pork into mixture, ensuring it is well coated.
3. Line a baking dish 26cm x 26cm with tin foil and lay pork pieces side by side in even rows.
4. Combine crust ingredients and sprinkle evenly over pork.
5. Bake uncovered for about 10 minutes or until golden brown on top.

Sauce:

1. Into a small saucepan place oil, vinegar and garlic then stir for 1 minutes over a low heat.
2. Stir in the egg yolk and keep stirring until the mixture is well combined. (It is important to keep the heat low or the egg mixture will curdle).
3. Add the cream and gently whisk for 2 minutes until mixture starts to thicken. Add the coriander, stir to combine and season to taste, then turn the heat off.