Parmesan crumbed pork schnitzels

Fairlady
4 servings Prep: 10 mins, Cooking: 20 mins
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Served with homemade olive butter.

By Food24 May 04 2015
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Ingredients (14)

2 cup breadcrumbs — white
20 g fresh sage — chopped
1/2 cup parmesan cheese — finely grated
sea salt and freshly ground black pepper
70 g flour
2 eggs — beaten
4 pork — schnitzels
oil — for frying
OLIVE BUTTER:
150 g butter — softened
30 g olives — black, pitted and finely chopped
lemon — halved, juice only
TO SERVE:
green beans — blanched
tomatoes — vine, roasted
lemon — cut into wedges
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Method:

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 magazine

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