3 Reviews of Pork With Parmesan Coating Schnitzel

From: Bergy

On Nov 23, 2006

Lovely flavor & the lemon gives it just the right balance. I used Italian bread crumbs so cut back a bit on the oregano. Did only one cutlet, no problem.Served with Dijon mustard. Thanks Jen for a delightful dinner

From: JustJanS

On Jul 19, 2007

I used veal for this-I think it worked just fine. It's an unusual method-crumbs>egg>seasoned crumbs, rather than seasoned flour first>egg>seasoned crumbs, but my coating certainly stayed on well! The oregano and parmesan were a good addition.

From: Crafty Lady 13

On Nov 3, 2009

I use this technique with many of the breaded recipes that I make. The chill time in the refrigerator is what keeps the breading from coming off during the frying. I really enjoyed the flavors in the breading and the parmesan cheese takes it over the top. The lemon wedges squeezed over the pork adds a great refreshing touch. Made for Nov. 2009 Aussie/NZ Swap.