Pork With Parmesan Coating Schnitzel

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.)

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

1. Combine the first measure of breadcrumbs, oregano, parsley and parmesan in a shallow dish and mix well.
2. In another shallow dish place the beaten eggs.
3. In a third shallow dish put the second measure of breadcrumbs.
4. Coat the schnitzels both sides with the plain breadcrumbs.
5. Dip into the beaten egg and then coat with the herb and cheese breadcrumb mix.
6. 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!
7. 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.
8. Serve with a fresh lemon wedge to squeeze extra juice over if desired.
9. *Note -- Prep time includes chilling time.