We have an extreme love of satay sauce but I have found that you can only eat the same flavour so many times before you tire of it. When I first came across this recipe in 2004, I fell in love with the idea of a variation to the normal spicy peanut sauce that our family loves.
Incorporating honey and cumin this recipe definitely is a change from the norm.
Peanut Pork Schnitzel
(recipe adapted from WW Simply The Best 2004)
Points per serve: 6
4 tablespoons lite crunchy peanut butter
4 tablespoons low fat natural yoghurt
1 tablespoon lemon juice
2 teaspoons minced garlic
1 tablespoon honey
2 teaspoons ground cumin
4 small pork schnitzels or leg steaks
1/2 cup low fat thickened cream
Combine the peanut butter, yoghurt, lemon juice, garlic, honey and cumin in a large shallow bowl or snap lock bag. Add pork schnitzels and mix ensuring they are fully coated. Allow to marinade for at least 2 hours.
Spray a frypan with cooking spray and heat over high heat. Add schnitzels, removing from marinade and reserving. Cook in batches, brushing with marinade if needed, until browned on both sides and cooked to your liking. Remove and keep warm.
In a small saucepan or frypan, add reserved marinade and heat. Once boiling remove from heat and stir through the cream.
Serve pork schnitzels drizzled with sauce.
(click here for a printable version of this recipe)