Recipe by Jen T
Lightly flavoured with lemon, oregano and parmesan, a nice blend of flavours. The secret step to these is the chilling for at least 20mins before cooking. This helps the crumbs to dry out a little resulting in a crispy finish that has stuck to the meat. I sometimes cook these in a single layer in a shallow baking dish on the lower rack of my oven, turning them once. (It's like using the baking dish as a large frying pan so that they can be cooked all at the same time.)
Top Review by debbi.frost
YUM!! I haven't had a decent schnitzel for a very long time. I used to buy them from the supermarket where I used to live, but haven't found any in the UK. So I thought I would make my own. I used veal instead of pork, made the first layer of seasoned flour, and used soft breadcrumbs rather than dried. Pounding the meat is also a good idea to keep the cooking time short and the schnitzels tender. I will be doing this again, and again, and again!! Thanks
- 4 pork schnitzels
- 1⁄4 cup dry breadcrumbs
- 1 teaspoon dried oregano
- 2 tablespoons parmesan cheese (finely grated)
- 1 tablespoon parsley (finely chopped)
- 2 eggs (lightly beaten)
- 1 cup dried breadcrumbs
- oil (for frying) or butter (for frying)
- 4 lemon wedges, for serving
Directions See How It's Made
- Combine the first measure of breadcrumbs, oregano, parsley and parmesan in a shallow dish and mix well.
- In another shallow dish place the beaten eggs.
- In a third shallow dish put the second measure of breadcrumbs.
- Coat the schnitzels both sides with the plain breadcrumbs.
- Dip into the beaten egg and then coat with the herb and cheese breadcrumb mix.
- Lay the coated schnitzels on a flat tray or plate in a single layer and chill in the refrigerator for at least 20mins. Do not skip this step!
- Heat the oil or butter or a mix of both in a large frying pan and cook the schnitzels for 3-5 minutes on each side, until golden and cooked through.
- Serve with a fresh lemon wedge to squeeze extra juice over if desired.
- *Note -- Prep time includes chilling time.