- Dish Type Pan Fry
- Occasion Weeknight Dinner
- Cut Topside
- Serves 4
- Prep Time 20 mins, plus refrigeration time
- Cook Time 10 mins
Ingredients
- 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
Directions
Step 1
Combine the breadcrumbs, haloumi, herbs and lemon rind on a plate. Whisk the milk, egg and garlic in a bowl until combined.
Step 2
Toss the pork in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumb mixture, pressing crumbs down firmly. Refrigerate for 10 minutes.
Step 3
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.
Step 4
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.