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LEMON PARMESAN AND PORK SCHNITZELS

  • 4.5 Star
    rating
  • Timer Prep 30 min
    Cook 10 min
  • Chart 476.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Trim the fat from the pork loin steaks. Beat the eggs. Grate the Parmesan cheese. Zest the lemons.

Method

  1. 1 Put a pork steak between two sheets of baking parchment and bash with a rolling pin, until it’s about 1cm thick.
  2. 2 Repeat with the remaining pork steaks.
  3. 3 Put the flour on a large plate and season.
  4. 4 Beat the egg in a separate large, shallow dish.
  5. 5 Pour the breadcrumbs into another large, shallow dish, and stir in the Parmesan cheese and lemon zest.
  6. 6 Dust each pork steak with the flour, then dip in the egg, allowing any excess to drip off.
  7. 7 Coat well in the breadcrumbs, then transfer to a baking sheet and chill for 10 minutes.
  8. 8 Heat the sunflower oil in a large, non-stick frying pan.
  9. 9 Fry the schnitzels – in 2 batches, if necessary – for 4-5 minutes each side, until golden and cooked through.
  10. 10 Drain on a kitchen towel.
  11. 11 Garnish with lemon wedges and serve with dressed salad leaves.

2 Reviews

  • Mrs L

    Absolute winner of a meal! A bit of preparation needed but very easy to make. Will definitely be cooking this again.

  • Mrs Woman

    Very straightforward and quick tasty midweek meal.

  • Average per serving
  • Calories 476.0kCal
  • Fat28.7g
  • Saturated9.3g
  • Salt0.73g
  • Carbohydrates24.4
  • Sugar0.8g
  • Protein31.2g
  • Fibre1.1g