Baked Schnitzels

A healthier and aromatic version of everyone's favourite dish.
- Ready In:
- 35mins
- Serves:
- Units:
1
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ingredients
- 3 pork loin steaks
- 1⁄4 cup flour
- 1⁄2 teaspoon sea salt
- 1⁄2 teaspoon black pepper
- 1 cup dry breadcrumbs, homemade
- 1⁄4 cup parmesan cheese
- 1⁄2 lemon, zest only, finely grated
- 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme
- 2 eggs
- 1 tablespoon Dijon mustard
directions
- Flatten pork schnitzels using a rolling pin or meat mallet to an even thickness (the more tender, the more better).
- Combine flour and salt and pepper on one plate. On another plate mix breadcrumbs, lemon zest, parmesan and thyme.
- In a bowl scramble the eggs with the mustard.
- In assembly line fashion, dredge the schnitzels in the flour first, shake off any excess. Move on to the eggs and then the breadcrumbs. Place on a baking sheet lined with parchment paper or silicon sheet. Bake in an oven at 220°C for about 15-25 minutes.
- Serve with lemon slices.
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