Prep 30 mins
Cook 10 mins
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.)
- 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
- 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.
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
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!!
definatly will be making that one again... thanks for posting