Crunchy Parmesan Schnitzel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 6 piece (s) pork, pork loin steaks, thinly sliced
- 6 tablespoon flour
- 3 egg (s)
- 100 g parmesan, rated
- 250 g breadcrumbs
- salt
- pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Salt and pepper the pork loin steaks. Have 3 soup plates ready. Put the flour in the first, the breadcrumbs in the second, and in the third, beat up the eggs and stir in the parmesan, season with salt and pepper. Now first turn the seasoned steaks in the flour, then pull them through the egg-parmesan mixture and finally turn them in the breadcrumbs. Let the breaded schnitzel rest for about 10 minutes, the breading will then firm. Then fry the prepared schnitzel in a pan with hot olive oil on both sides until crispy.
- I also serve spaghetti with a light tomato and basil sauce or just a fresh salad.
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