Ingredients
Herb Crumbed Pork Schnitzel
- 4 x 180g - 200g pork steaks
- Garlic salt and freshly ground black pepper
- 2/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 cloves garlic - crushed
- 1 1/3 cups panko breadcrumbs
- 2 tablespoons fresh thyme, rosemary and parsley - finely chopped
- 1/4 cup cooking oil
Method
Herb Crumbed Pork Schnitzel
- Place each pork steak between a piece of baking paper. Pound out to a schnitzel thickness using a rolling pin. Season each schnitzel with garlic salt and pepper.
- On a dinner plate, mix the mayonnaise, mustard and garlic together.
- On another dinner plate, combine the breadcrumbs and herbs together.
- Coat each schnitzel with the mayonnaise mixture and then the crumb mixture.
- Preheat the oven to 180oC (160oC fan bake). Line a baking sheet with baking paper.
- Heat half the oil in a large frying pan and brown each side of the schnitzels in batches. Place onto the prepared baking sheet.
- Cook the schnitzels in the oven for 7 - 8 minutes.