Name: Pork schnitzels
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 6 pork cutlets; 500 ml Buttermilk; lemon juice only; salt and freshly ground black pepper; 8 bread sliced white; fresh parsley handful; fresh rosemary sprigs; 2 garlic cloves; lemons zest only

Recipe Disclaimer

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Ingredients (9)

6	pork — cutlets
500 ml	Buttermilk
	lemon — juice only
	salt and freshly ground black pepper
8	bread — sliced white
	fresh parsley — handful
	fresh rosemary — sprigs
2	garlic — cloves
	lemons — zest only

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Method:

Remove the excess fat off the pork chops, remove the bones and cut the meat in smaller pieces.
With a wooden meat mallet, thin the meat until it is about 1 cm thick.
Place in a glass dish, season lightly, drizzle with some lemon juice and then cover with the buttermilk.
Leave for a couple of hours, overnight is always best.
Preheat oven to 180°C.
Place all the other ingredients in your food processor and make your flavored crumbs.
Taste for seasoning and adjust accordingly.
When you are ready to cook the schnitzels, remove the meat from the buttermilk, shaking off the excess and dip the meat cutlets into the breadcrumbs.
Place on a greased oven pan.
Bake for 40-50 minutes until the schnitzels have cooked and the crumbs are crisp and golden brown.
Serve with a few lemon wedges and some boiled potatoes with parsley butter. A green salad will work well too.

Reprinted with
permission of My Easy Cooking.
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