Recipe: Parmesan & panko crusted pork schnitzel


I am a massive fan of German food. Anything from bratwurst to frikadellen to schnitzels.

My parents lived in Germany for many years (before I was born) whilst my Dad was in the RAF and they loved their time there and constantly told us as children how delicious the food was.

So when I discovered Aldi as an adult I was so excited to be able to try all of the foods I had grown up hearing about.

My parents were right, it was all delicious.

I have since been to Austria a few times purely for the food and get incredibly excited for our annual family trip to the Frankfurt Christmas market in Birmingham for the food stalls.

After tasting the 'real deal', Aldi's schnitzels just don't cut the mustard quite the same any more. I find the meat a little grey looking and off putting and it can be a bit chewy.

So I set about making my own version that was fresh, healthy and tender. Something I would be much happier to feed to the children.

This recipe is a bit of a german/italian fusion with the addition of the parmesan which I love and the use of panko breadcrumbs ensures these schnitzels are super crispy on the outside but soft and juicy on the inside!



No grey meat here!


I served mine with creamy garlic mushrooms & cubed crispy potatoes.



This recipe makes 4 - 6 schnitzels depending on the size of the loins you use.

INGREDIENTS
1 cup of dried panko breadcrumbs
1/2 cup finely grated parmesan
2 tbsp chopped fresh parsley
3 tsp finely grated lemon rind
1 egg
1/2 cup plain flour
4-6 pork loins or chops with the fat and bone cut off
Oil for frying 

METHOD
1. Lay your pork in between two pieces of cling film and flatten out with a wooden rolling pin.

2. Combine the panko, parmesan, parsley & lemon rind on a plate or shallow bowl. Season with salt & pepper. Whisk the egg in a bowl and place the flour on another plate.

3. Coat each piece of pork in flour, shake off the excess and dip into the egg, then coat in the breadcrumb mixture.

4. Cover and refrigerate for 30 minutes. (You can skip this stage if you are in a hurry)

5. Add enough oil to a frying pan to come 5mm up the side. Heat over a medium-high heat. Cook the pork in batches for 5 minutes each side, until golden and cooked through. Drain on kitchen paper.

For a healthier alternative, bake in the oven for 15 minutes.


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