Herb and Parmesan crusted pork schnitzel – Food & Home Magazine
This Herb and Parmesan crusted pork schnitzel pair well with a voluptuous, wooded Chenin from Teddy Hall. Click here for the delicious recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
Ingredients
- 1kg pork schnitzel
- salt and freshly ground black pepper, to taste
- 120g (1 cup) cake flour
- 3 large eggs, beaten
- 240g (2 cups) fresh breadcrumbs
- 100g Parmesan, freshly grated
- 45ml (3 tbsp) fresh thyme, chopped
- 60ml (¼ cup) fresh flat leaf parsley, chopped
- 45ml (3 tbsp) fresh sage, chopped
- 1 lemon, quartered, to serve
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