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Add a photoI fresh twist on an old favorite, Wiener Schnitzel. Rosemary and lemon are perfect partners in this recipe.
Ingredients
- 6 big pork cutlets - I use the big leg chops and then remove the bone.
- 500ml buttermilk
- juice of 1 lemon
- salt/pepper
- 8 slices of white bread - day old is perfect
- a handful of fresh parsley
- a few sprigs of rosemary - remove the woody stems
- 2 cloves of garlic
- zest of 2 lemons
- salt/pepper
Directions
- Remove the excess fat off the pork chops(keep it for your bean stew), 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 180C
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 6 servings | |
| Calories 140 | |
| Calories from Fat 47 | 34% |
| Total Fat 5.21g | 7% |
| Saturated Fat 2.01g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 122mg | 5% |
| Potassium 425mg | 12% |
| Total Carbs 4.52g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 4.17g | 3% |
| Protein 17.88g | 29% |
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