dinner · dairy-free
Giant pork schnitzel
Pounded-thin pork cutlets in a crisp, puffy crumb crust, with lemon.
- Time
- 35min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Pound the chops between plastic wrap to 0.5 cm thick. Season.
-
2
Dredge in flour, then egg, then crumbs, pressing lightly.
-
3
Fry in 1 cm hot oil, swirling the pan so oil washes over the top, 2–3 minutes a side until puffed, golden and cooked through to 63°C (145°F).
-
4
Drain, salt, rest 3 minutes and serve with lemon and parsley.
