Mediterranean Parmesan Herb Schnitzel

Ingredients for 4 servings:

• 12 thin pork loin steaks
• Salt and pepper, black
• Paprika powder, sweet
• 2 tbsp, heaped flour
• 2 eggs
• some milk
• 100 g breadcrumbs
• 3 tbsp Parmesan, grated
• 1 tbsp Italian herbs
• Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

popular with children

Rinse the schnitzels under cold water and pat dry. Flatten both sides with a meat tenderizer, removing any fat if necessary. Prepare three deep plates as follows: one plate with flour, one plate with eggs and milk, both whisked together with a large fork, and one plate with breadcrumbs, Parmesan cheese, and Italian herbs, mixing everything well. Season both sides of the schnitzels with salt, pepper, and paprika, then coat them in flour. Add the floured schnitzels to the egg mixture and toss them in the flour before adding the breadcrumb mixture. Have all the schnitzels well breaded and ready on a plate. Heat at least 0.5 cm of oil in a pan over medium heat. Fry the schnitzels in the oil in 3-4 batches until crispy on both sides, topping up the oil occasionally. The schnitzels should float slightly in the oil to ensure they are nice and crispy. Keep the finished schnitzels warm in the oven at low temperature, upright in a bowl lined with kitchen paper. This allows excess fat to drain away and the schnitzels stay nice and crispy.