Corner 75's pork schnitzel with nokedli and creamed spinach

Learn how to recreate this stalwart Eastern European staple at home.

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DESCRIBED AS A PRESERVATION PROJECT AS MUCH AS A RESTAURANT, CORNER 75 is the evolution of a longstanding Randwick restaurant from the teams behind Baba's Place and Sixpenny. “Our aim is to preserve what is a special place to the Hungarian and Eastern European community of Sydney, recognise the history of the Hungarian migration into Australia and celebrate the previous owners and custodians of this building,” says co-owner Alexander Kelly. To this end, you'll find many menu items from the original restaurant, including the lauded pork schnitzel.

The golden star main course is supported by creamed spinach and buttery nokedli, which sees a bowl of boiled dough-batter seasoned with browned butter and nutmeg. While the schnitzel doesn’t stray far from the original, the team has still put their own imprint on it, making it one of the best crumbed cutlets in Sydney. “We maintained continuity by preserving its form and not trying to change its fundamental elements,” says chef Jean-Paul El Tom. “We made it our own by committing to the extra work involved with crumbing them to order and taking care to create the most light and bubbly soufflé.”

Step by step

SERVES 4 // PREP 40 MINS // COOK 1 HR 10 MINS (PLUS RESTING OVERNIGHT)

500 gm milk bread (about 1½ loaves), crust trimmed and coarsely torn

4 150gm pork loin steaks, trimmed of fat and sinew Seasoned plain flour, for dusting

2 eggs, lightly beaten for eggwash Neutral-flavoured oil, for shallow-frying