• Who doesn’t love a delicious crusted schnitzel? Try this herb and parmesan crusted pork schnitzel as part of a quick and easy mid-week meal for the whole family to enjoy!

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

    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.

    Made this recipe? Tag us @foodandhomesa #CookingWithFH on Instagram!

    ALSO SEE: Parmesan and polenta schnitzel on sweetcorn purée

     

    Parmesan and polenta schnitzel on sweetcorn purée

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