Herb and Parmesan crusted pork schnitzel

April 12, 2012 (Last Updated: January 11, 2019)
Herb and Parmesan crusted pork schnitzel recipe

TO DRINK: A voluptuous, wooded Chenin from Teddy Hall.

Print Recipe

Herb and Parmesan crusted pork schnitzel

Serves: 4 - 6
Cooking Time: 30 mins plus extra for refrigerating

Ingredients

  • 1kg pork schnitzel
  • salt and freshly ground black pepper, to taste
  • 120g (1 cup) cake flour
  • 3 large eggs, beaten
  • 240g (2 cups) fresh breadcrumbs
  • 100g Parmesan, freshly grated
  • 45ml (3 tbsp) fresh thyme, chopped
  • 60ml (¼ cup) fresh flat leaf parsley, chopped
  • 45ml (3 tbsp) fresh sage, chopped
  • 1 lemon, quartered, to serve

Instructions

1

Flatten the pork between baking paper, pat dry and season.

2

Place the flour into one bowl, the eggs into another and the Parmesan and herbs into a third.

3

Dredge each pork portion in the flour, then dip into the egg and lastly press into the Parmesan mixture. Repeat with all the pork schnitzels. Refrigerate for about 30 minutes.

4

Heat oil in a frying pan and carefully add the schnitzels one at a time, cooking for about 10 minutes on each side and then drain.

5

Serve hot with the lemon.

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April 12, 2012 (Last Updated: January 11, 2019) By
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