Kenyan Peanut Tagine Schnitzel
A German twist on the traditional Kenyan peanut tagine dish, featuring flaky schnitzel and served with a side of peanuts.
Ingredients
- ●4 Flaky pork cutletsabout 1 inch thick
- ●2 tbsp Kenyan peanut tagine spice mixstore-bought or homemade
- ●1 cup Buttermilkchilled
- ●1 cup All-purpose flourgluten-free flour if needed
- ●2 Eggsbeaten
- ●1 cup Panko breadcrumbsgluten-free breadcrumbs if needed
- ●1/2 cup Peanutschopped
- ●1/4 cup Vegetable oilfor frying
Instructions
- 1
Season the cutlets with salt and pepper.
- 2
In a shallow dish, mix together the peanut tagine spice mix, flour, and a pinch of salt.
- 3
In a separate dish, mix together the buttermilk and a pinch of salt.
- 4
Dip each cutlet into the buttermilk mixture, coating both sides, then into the flour mixture, coating both sides.
- 5
Dip the floured cutlet into the beaten eggs, coating both sides.
- 6
Then coat the egg-coated cutlet in Panko breadcrumbs, pressing gently to adhere.
- 7
Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
- 8
Add 2-3 breaded cutlets to the skillet and fry until golden brown and cooked through, about 3-4 minutes per side.
- 9
Transfer the fried cutlets to a paper towel-lined plate to drain excess oil.
- 10
Repeat with the remaining cutlets.
- 11
Serve the schnitzel hot with a side of chopped peanuts.