Mad Butcher's Butcher Est. 1971

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Crumbed Pork Schnitzel


- 4 trim pork schnitzels
- 1/4 cup dried breadcrumbs
- 1 tsp freshly chopped herbs
- 2 tbsp parmesan cheese
- 1 tbsp parsley
- chopped
- 2 eggs
- beaten
- 1/2 - 1 cup dried breadcrumbs
- Olive oil
Serves : 4
Cooking time: 25mins


Combine the first measure of breadcrumbs, herbs, cheese and parsley and mix well. Place in a shallow dish or on kitchen paper.

Beat the eggs in a shallow dish. Place the second measure of breadcrumbs in a shallow dish or on kitchen paper.

Coat the trim pork schnitzels on both sides with the plain breadcrumbs. Dip into the egg then coat the schnitzels with the breadcrumbs and herb mixture, pressing it on firmly.

Place the schnitzels in a single layer on a plate. Chill in the refrigerator for 20 – 30 minutes or until required.

Heat the oil in a large frying pan. Add the schnitzels and cook for 3 – 5 minutes on each side or until golden brown.


Jamaican – Omit chopped herbs and parmesan and add: 2 tsp curry powder and 2 tbsp desiccated coconut

Spanish – Omit herbs and parmesan and add: 2 tbsp ground almonds.

Recipe from NZ Pork


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