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Italian Schnitzel
Serves 4
4 NZ Trim Pork Schnitzel
1/4 cup dried breadcrumbs
1 teaspoon freshly chopped herbs
2 tablespoons parmesan cheese
1 tablespoon parsley, chopped
2 eggs, beaten
1/2 - 1 cup dried breadcrumbs
clarified butter or oil
Combine the first measure of breadcrumbs, herbs, cheese and parsley and mix well. Place in a shallow dish or on kitchen paper.
Beat the eggs in a shallow dish. Place the second measure of breadcrumbs in a shallow dish or on kitchen paper.
Coat the Trim Pork schnitzels on both sides with the plain breadcrumbs. Dip into the egg then coat the schnitzels with the breadcrumbs and herb mixture, pressing it on firmly.
Place the schnitzels in a single layer on a plate. Chill in the refrigerator for 20 - 30 minutes or until required.
Heat the butter or oil in a large frying pan. Add the schnitzels and cook for 3 - 5 minutes on each side or until golden brown.
Variations:
Jamaican - Omit chopped herbs and parmesan and add: 2 teaspoons curry powder and 2 tablespoons desiccated coconut
Spanish - Omit herbs and parmesan and add: 2 tablespoons ground almonds |
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