Cheesy Herb Pork Schnitzel

Dish - Everyday Dish - - Mains -

These ten­der pork fil­let schnitzels with their crispy cheese crumbs al­ways dis­ap­pear in record time and there never seem to be any leftovers. Don’t have the heat too high or the cheesy crumbs will catch and burn.

Panko crumbs: see Glos­sary page 138

Trim the sil­ver skin off the pork fil­let and cut into 3cm thick pieces.

Place cut side up be­tween 2 pieces of plas­tic wrap and beat out to ½ cm thick.

Put the bread­crumbs, cheese and pars­ley in a food pro­ces­sor and process un­til well com­bined.

Put the crumbs, eggs and flour in 3 sep­a­rate shal­low dishes and sea­son each with salt and pep­per.

Dust the schnitzels first in the flour then dip in the beaten egg, let­ting the ex­cess drip off, then coat with the crumbs, press­ing them on firmly. Cover and re­frig­er­ate if not cook­ing im­me­di­ately.

Heat a large sauté pan with a lit­tle oil and a knob of but­ter and when the but­ter starts to foam cook the pork for 2–3 min­utes each side un­til golden and crisp and just cooked through.

Drain on kitchen tow­els. Keep warm in a low oven if cook­ing in batches.

To serve: Place on a plat­ter and serve with the fol­low­ing potato salad and le­mon wedges. Serves 4–6

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