John Paul Urizar
We give pork schnitzel a gourmet twist by adding parmesan, lemon rind, garlic and thyme to the crumb.
Want to make mashed potato to go with this pork schnitzel recipe? Try our recipe for perfect potato mash and watch it come together in the video below.
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Ingredients
Gourmet schnitzel
Method
Gourmet schnitzel
1.If the pork is cut a little too thick, bash with a meat tenderiser to an even thickness.
2.Combine breadcrumbs, parmesan, rind, thyme and garlic in a medium bowl. Combine egg and 1 tablespoon of water in a shallow bowl. Add flour to a shallow bowl, season with salt and freshly ground black pepper.
3.Toss pork in flour mixture, shake away excess. Dip pork in egg mixture, then in breadcrumb mixture; press on lightly.
4.Heat oil in a large, non-stick frying pan. Cook schnitzels over a medium heat until browned on both sides and just cooked through. Drain on a wire rack.
5.Just before serving, combine fennel, parsley, cabbages, dijonnaise and lemon juice in a large bowl; toss gently to combine.
6.Serve with lemon wedges and mashed potato, if desired.
Uncooked schnitzels suitable to freeze. Not suitable to microwave. Stale breadcrumbs are made from 1- to 2-day-old bread; process until coarse crumbs form. Dijonnaise is a prepared mixture of mayonnaise and wholegrain mustard.
Note
