- Dish Type Pan Fry
- Occasion Weeknight Dinner
- Cut Topside
- Serves 4
- Prep Time 20 mins, plus refrigeration time
- Cook Time 10 mins
- 2 cups Fresh breadcrumbs
- 100g Haloumi cheese, grated
- ¼ cup Coarsely chopped flat-leaf parsley
- 2 tbps Chopped chives
- 2 tsp Finely grated lemon rind
- ⅓ cup Milk
- 1 Egg
- 2 Cloves Garlic, crushed
- 4 x 125g Pork schnitzels
- ½ cup Plain flour
- Vegetable Oil, for shallow-frying
- 4 Lemon wedges
Combine the breadcrumbs, haloumi, herbs and lemon rind on a plate. Whisk the milk, egg and garlic in a bowl until combined.
Toss the pork in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumb mixture, pressing crumbs down firmly. Refrigerate for 10 minutes.
Add enough vegetable oil to a large frying pan to reach a depth of 1cm. Heat on medium-high. Cook schnitzels for 2-3 mins each side or until golden and cooked through. Drain on paper towel.
Serve schnitzel with the lemon wedges.
TIP: Grated haloumi can be replaced with 1/3 cup finely grated parmesan cheese.
SERVE WITH: Oven-baked chips and mixed lettuce leaves.