Italian Herb Pork Schnitzels
Ingredients
- 8 Otway Pork loin steaks
- 1/3 cup plain flour
- 2 eggs, lightly beaten
- 1 ½ cups panko breadcrumbs (see tips)
- 3 teaspoons dried Italian herb mix
- Rice bran or vegetable oil, for shallow frying
To serve:
- Coleslaw
- Fries
- Mayonnaise
- Lemon wedges
Method
Place pork between sheets of baking paper. Using a rolling pin, gently pound to flatten to an even thickness (about 0.8cm).
Place flour, eggs and breadcrumbs into separate shallow bowls. Stir Italian herbs through breadcrumbs. Dust pork in flour, dip into eggs and coat in breadcrumbs, lightly pressing the crumbs into pork.
Preheat oven to 100°C. Heat about 1cm oil in a large frying pan over medium heat. Cook schnitzels, in 2 batches, for 2 minutes on each side or until golden and cooked through. Transfer pork to a rack over a baking tray and keep warm in the oven between cooking the batches.
Serve pork schnitzels with coleslaw, fries, mayonnaise and lemon wedges.
Notes
You can use pork sizzle steaks or pork loin medallion cuts for this recipe. Ensure that you flatten the pork to about 0.8cm before crumbing for even cooking. Panko breadcrumbs are a light and crispy Japanese-style crumb. You’ll find them in the Asian food section in supermarkets.
Recipe courtesy of Australian Pork Limited.
