Name: Pork schnitzel
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 4 pork neck chops deboned; salt and freshly ground black pepper; 5 ml dried thyme; 125 ml flour; 2 eggs whisked; 250 ml breadcrumbs; oil for shallow frying; sea salt; fresh parsley chopped; lemon cut into wedges

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Ingredients (10)

4	pork neck chops — deboned
	salt and freshly ground black pepper
5 ml	dried thyme
125 ml	flour
2	eggs — whisked
250 ml	breadcrumbs
	oil — for shallow frying
	sea salt
	fresh parsley — chopped
	lemon — cut into wedges

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Method:

Remove excess fat from the chops if you
like. Flatten them a little using either a meat mallet or the heel of your
hand.

Season the chops with salt, pepper and the
thyme.

Roll each chop in the flour and shake off
any excess, then dip each one in the egg and roll it in the breadcrumbs to coat
it.

Arrange the schnitzels on a plate, cover it
with cling film, and then chill in the fridge for at least 30 minutes.

In a large pan, heat enough oil for shallow-frying.
Fry the schnitzels in batches until golden brown and done to your liking. Drain
them on paper towels.

To serve – Sprinkle sea salt and parsley
(if using) over the schnitzels and serve them with lemon wedges and a salad or
vegetables of your choice.