A schnitzel is meat – usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat. The term is most commonly used to refer to meats coated with flour, beaten eggs and bread crumbs, and then fried (some variants such as Walliser Schnitzel are not breaded) Originating in Austria, the breaded schnitzel is popular in many countries and made using either veal, mutton, chicken, beef, turkey, reindeer or pork. It is very similar to the French dish escalope, and the milanesa of Uruguay and Argentina.
- 100g breadcrumbs
- 30g Co-op Parmigiano Reggiano, finely grated
- 1 tsp dried thyme
- 2 tbsp plain flour
- 1 British free range egg, beaten
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Lay the breadcrumbs out on a baking tray and toast in the oven for 5 mins, until lightly golden, then transfer to a bowl
- When cool, add the cheese and thyme, then season
- Put the flour, egg and breadcrumbs in three shallow bowls
- Dip the pork strips in the flour, then the egg, then the breadcrumbs, making sure they’re well coated
- Heat the olive oil in a large frying pan set over a medium heat, then fry the strips for 2-3 mins each side, or until golden and cooked through (or alternatively like we did is coat it all and put straight into the oven to roast to reduce fat for about 40 minutes temp 200)
To make this gluten free just simply change the flour and breadcrumbs to a gluten free product.
The finished product! Very tasty!