Quick and easy to put together (no marination needed), this light crispy pork dish is a nice variation of Wiener schnitzel, with lemon and herb adding plenty of zing. Some Potato Salad on the side is just right with these.
The recipe is adapted from Meat Feast by The Hairy Bikers.
Ingredients:
for 2 x 180 g pork loin steaks
1 large egg
2 tbsp plain flour
75 g coarse dried white breadcrumbs, like Japanese panko (Paxo Golden Breadcrumbs are perfect as well)
finely grated zest of 1/2 lemon
15 g grated Parmesan cheese
1 heaped tbsp thyme leaves
watercress to garnish (optional)
season to taste
oil for frying (approx 300 ml or less, if preferred)
Method:
Place a pork loin steak between 2 sheets of clingfilm and bash it with rolling pin or meat mallet until it's about 1 cm thick all over.
Remove the clingfilm (take care of any clingfilm particles stuck to the meat) and cut the flattened steak in half lengthwise, then prepare the other steak the same way.
Season the steaks on both sides with salt and pepper.
Mix the breadcrumbs, lemon zest, Parmesan, thyme and good pinch of salt in a shallow bowl.
Beat the egg in a bowl. Sprinkle the flour onto a plate.
Take the piece of pork and dredge it in flour.
Dip it into the beaten egg.
Lastly, dip it into the breadcrumb mixture until it is completely coated.
Repeat with the other pieces of pork.
Heat the oil in a large frying pan until a breadcrumb sizzles and turns golden brown when dropped into it. Add two of the schnitzels to the pan and fry for 2-3 minutes on each side, or until pork is cooked through and the coating is crisp and golden brown.
Remove them from the pan and set aside on a warmed plate lined with kitchen paper. Keep them warm while you cook the other 2 schnitzels.
Serve garnished with watercress (drizzle with a little virgin olive oil if desired) and some potato salad.
Bon Appetit!
