Cheesy Herb Pork Schnitzel

So I used Pork Schnitzel already sliced instead of using a loin, a little bit easier , this dish will be devoured by  all super tasty Recipe by Dish Magazine


  • 500g pork fillet
  • 2 1/2 cups fresh white breadcrumbs
  • 100 grams cheddar cheese, grated
  • small handful flat leaf parsley, chopped
  • 2 eggs beaten
  • 1/2 cup plain flour
  • sea salt and black pepper


  1. Trim the silver skin off the pork fillet and cut into 3cm thick pieces. Place cut side up between 2 pieces of plastic wrap and beat out 1/2 cm thick.
  2. Put the breadcrumbs, cheese and parsley in a food processor and process until well combined.
  3. Put the crumbs, eggs and flour in 3 separate shallow dishes amd season with salt and pepper.
  4. Dust the schnitzels first in the flour then dip them in the beaten egg, letting the excess drip off, then coat with the crumbs, pressing them on firmly. Cover and refrigerate if not cooking immediately.
  5. Heat a large saute pan with a little oil and a knob of butter and when the butter starts to foam, cook the pork for 2-3 minutes each side until golden and crisp and just cooked through. Drain on kitchen towels.
  6. Keep warm in a low oven if cooking in batches.

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