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    You are in: Home / Recipes / Pork With Parmesan Coating Schnitzel Recipe
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    Pork With Parmesan Coating Schnitzel

    Average Rating:

     8 Total Reviews

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    • on October 10, 2010

      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

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    • on June 13, 2010

      We adore this recipe! I use pork tenderloin and pound out till very thin, then proceed as directed. This is soooo good, and you just have to put some fresh lemon on top. YUMMY!!

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    • on April 09, 2010

      definatly will be making that one again... thanks for posting

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    • on April 06, 2010

      Asked my dh's uncle if he wanted some Schnitzel who, btw, has no knowledge of anything called Schnitzel. His response was, "Whut 'n da werld does dat mean?" Poor thing. Made for #39 A-NZ Recipe Swap.

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    • on December 03, 2009

      A different way of coating which worked very well. Don't leave out the lemon, it adds so much. Made for the P-A-R-T-Y tag game.

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    • on November 03, 2009

      I use this technique with many of the breaded recipes that I make. The chill time in the refrigerator is what keeps the breading from coming off during the frying. I really enjoyed the flavors in the breading and the parmesan cheese takes it over the top. The lemon wedges squeezed over the pork adds a great refreshing touch. Made for Nov. 2009 Aussie/NZ Swap.

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    • on July 19, 2007

      I used veal for this-I think it worked just fine. It's an unusual method-crumbs>egg>seasoned crumbs, rather than seasoned flour first>egg>seasoned crumbs, but my coating certainly stayed on well! The oregano and parmesan were a good addition.

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    • on November 23, 2006

      Lovely flavor & the lemon gives it just the right balance. I used Italian bread crumbs so cut back a bit on the oregano. Did only one cutlet, no problem.Served with Dijon mustard. Thanks Jen for a delightful dinner

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    Nutritional Facts for Pork With Parmesan Coating Schnitzel

    Serving Size: 1 (69 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 184.7
     
    Calories from Fat 45
    24%
    Total Fat 5.0 g
    7%
    Saturated Fat 1.6 g
    8%
    Cholesterol 107.9 mg
    35%
    Sodium 321.2 mg
    13%
    Total Carbohydrate 26.3 g
    8%
    Dietary Fiber 2.3 g
    9%
    Sugars 2.3 g
    9%
    Protein 8.8 g
    17%

    The following items or measurements are not included:

    pork schnitzels

    Detailed Nutrition Values About Nutrition Info

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