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Schnitzels with asparagus

Recipe from: 1/28/1993 12:00:00 AM
Ingredients 11
Servings 4
Time +/- 10 min + chillin


  • 60
    fresh breadcrumbs
  • 5
    dried basil
  • 25
    finely chopped parsley
  • 25
    Parmesan cheese
  • 4
    pork schnitzels
  • salt and pepper to taste
  • cake flour for dusting
  • 3
    extra-large eggs, beaten
  • oil for frying
  • 1
    asparagus spears, drained
  • 100
    Cheddar cheese, grated


+/- 15 min
Turn on the oven grill. Mix the breadcrumbs, basil, parsley and Parmesan cheese together and set aside. Gently flatten the schnitzels with a meat mallet. Season with salt and pepper on both sides and dust with a little cake flour. Dip in the beaten eggs, allowing the excess egg to run off. Dip the schnitzels in the bread crumb mixture and press the mixture on to the schnitzels with your hand. Chill for about 15 minutes to ensure that the breadcrumb layer adheres to the schnitzels. Fry the schnitzels in pre-heated oil till brown on both sides. Drain on paper towelling and place on a baking sheet. Place one or two asparagus spears on each schnitzel, sprinkle with a little cheese and grill for a few minutes until the cheese has just melted. Serve immediately with a salad. Serves 4.

Read more on: grill  |  shallow-fry


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