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Pork schnitzels in lemon and parsley


Serving size: Serves 4
Cuisine type: German
Cooking time: Less than 30 minutes
Course: Main

Stale breadcrumbs are made from one- to two-day-old bread; process until coarse crumbs form.
INGREDIENTS

2 cups (140g) stale breadcrumbs
2 tablespoons finely grated lemon rind
2 tablespoons finely chopped fresh flat-leaf parsley
2 cloves garlic, crushed
sea salt and freshly ground black pepper
4 (600g) pork leg steaks (schnitzels)
1/3 cup (50g) plain flour
1 egg, beaten lightly
2 tablespoons milk
olive oil, for shallow-frying

METHOD

Combine breadcrumbs, rind, parsley, garlic, salt and pepper in a medium bowl.

Toss pork in flour, shake away excess.

Dip pork in combined egg and milk, then in breadcrumb mixture; press on lightly.

Heat oil in a large, non-stick frying pan. Cook schnitzels over a medium heat until browned on both sides and just cooked through. Drain on a wire rack.

Sprinkle schnitzels with salt and pepper. Serve with lemon wedges and steamed green beans, if desired.

Not suitable to freeze.
Not suitable to microwave.

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