Ingredients

• ¼ cup all purpose flour (plain)
• 1 teaspoons coarse salt
• ½ teaspoon freshly cracked pepper
• 1-2 small whole eggs
• 1 cup breadcrumbs
• 2 pork loin cutlets
• ¼ cup first pressed virgin olive oil
• 2 tbsp salted butter
• 1 hand full fresh flat leaf parsley (washed)
• 1 lemon
• 1 tsp dried thyme
• 1 garlic clove

Steps

• Step 1

  Flatten your pork in between cling film using a meat mallet.  Season with salt and pepper.

• Step 2

  Chop the parsley, set aside.

• Step 3

  Set up a crumbing (breading) station with flour, eggwash and breadcrumbs.  For the eggwash, just use beaten whole eggs.  For the breadcrumbs, add the dried thyme and mix well.  Use the flour as is.

• Step 4

  Coat your flattened pork loins first in the flour, then the eggwash and then the breadcrumbs.

• Step 5

  Place olive oil in a pan, enough to cover the bottom and heat up, not too hot approx 330F – 165C.  Place the Schnitzels in the heated oil and gently cook each side until very light brown.

• Step 6

  Once almost cooked, add the butter and garlic in the pan, mix well by rotating pan.

• Step 7

  Place the schnitzels on hot serving plates.

• Step 8

  Squeeze half a lemon and add the parsley to the pan, mix well and pour over schnitzels.

• Step 9

  Serve with a cheek of lemon and a sprig of parsley.

   

   

Little Tips

You can prepare these the day before.  They can keep a couple of days if well covered in the fridge.