Pork With Parmesan Coating Schnitzel Recipe #136546
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.)
by Jen T
40 min | 30 min prep
SERVES 4
- 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 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.
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5 stars