Crunchy pork schnitzels


Ingredients 5
Servings 4
Time

Ingredients

  • 4
    pork schnitzels
  • 1
    lemon, juice and rind
  • 100
    g
    dried breadcrumbs
  • 10
    ml
    dried fennel seeds
  • 50
    ml
    sunflower oil
 

Method

 
Dip each schnitzel in the lemon juice. Mix together the breadcrumbs, fennel seeds and lemon rind. Coat each schnitzel with the crumb mixture. Heat the oil and fry the crumbed pork over a medium to high heat until browned on each side. Drain on absorbent paper. Serve hot with a green salad and baby potatoes.
 

Read more on: pork  |  shallow-fry
 

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