Parmesan crumbed pork schnitzels

Topped with a homemade olive butter.
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Recipe from: 2 December 2015
Preparation time: 10min + Standing time
Cooking time: 20 min


  • 2
    fresh white breadcrumbs
  • 20
    fresh sage, roughly chopped
  • 1/2
    Parmesan cheese, finely grated
  • sea salt and pepper
  • 70
  • 2
    eggs, beaten
  • 4
    pork schnitzels
  • oil for frying
  • 150
    butter, softened
  • 30
    pitted black olives, finely chopped
  • juice of half a lemon
  • green beans, blanched
  • vine tomatoes, roasted
  • lemon wedges
Servings: Change Serving


In a bowl mix together the breadcrumbs, sage and Parmesan. Season well.

Place the flour and eggs into two separate bowls, dip the schnitzels into the flour, then the egg, and finally, the breadcrumb mixture. Place on a lined tray and refrigerate for 30 minutes.

Heat oil in pan, pan-fry schnitzels until golden on both sides and cooked through. Remove, drain on paper towel.

For the olive butter:

Mix together the butter, olives and lemon. Shape into a sausage, wrap in clingfilm and refrigerate until firm.

Serve schnitzels accompanied by green beans, roasted vine tomatoes and lemon wedges, and topped with a slice of olive butter.

Words and image:Fairlady

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Read more on: dinner  |  recipe  |  pork  |  parmesan


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