A golden crispy crumb encases tender pork to create a schnitzel that the whole family will love.
How long will it take?
What’s the serving size?
What do I need?
4 Wursthaus pork butterfly steaks
¼ cup plain flour
Salt and pepper
¼ cup milk
¼ cup cream
1 egg, whisked
1 cup breadcrumbs
½ cup parmesan, finely grated
1/3 cup olive oil
How do I make it?
Place pork steaks between two sheets of baking paper or clingfilm and use a kitchen mallet or a rolling pin to pound the steaks until they are approximately 1 centimetre thick.
Place flour on a plate and season with salt and pepper. Whisk egg, milk and cream to combine in a shallow bowl. In another bowl combine breadcrumbs and parmesan.
Dip each piece of pork into the flour, then dip in milk and egg wash and then coat with breadcrumbs. Use your fingers to push the breadcrumbs into the pork. Place on a lined tray and refrigerate for 15 minutes.
Heat 2 tablespoons of olive oil with 20g butter in a large frying pan over medium heat. Cook schnitzels in batches for 4 to 5 minutes per side or until golden. Transfer to a tray lined with paper towel and keep warm in the oven. Repeat for remaining schnitzels.