Cheesy Herb Pork Schnitzel
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