Lemon-Sage Schnitzel with Panko Crust
This crispy schnitzel recipe is kid-friendly and perfect for those busy weeknights.
Cut: Pork Loin Chop
Prep Time: 30 minutes
Cook Time: 6 minutes
Number of Servings: 4-6
- 4 - 6 Canadian pork loin centre cut or fast-fry chops, boneless, well-trimmed
- 2 Tbsp (30 mL) mayonnaise
- 2 Tbsp (30 mL) Dijon mustard
- 1 egg, lightly beaten
- 2 Tbsp (30 mL) water
- 1 cup (250 mL) panko crumbs
- 1 tsp (5 mL) lemon zest
- 1 tsp (5 mL) dried sage leaves
- 1/2 tsp (2 mL) ground black pepper
- 1 Tbsp (15 mL) butter
- 1 Tbsp (15 mL) canola oil
- Lemon wedges for garnish
Place chops between sheets of waxed or parchment paper. Using a meat mallet, rolling pin or heavy pan, pound chops until 1/4-inch thick.
Set up 3 plates side by side. On first plate, combine mayonnaise and mustard. On second plate, whisk together egg and water. On third plate, combine crumbs with lemon zest, sage and pepper.
Dredge schnitzels with mayonnaise mixture, dip into egg mixture, then coat with crumbs. Transfer to a rack and allow crumbs to dry, about 15 minutes.
In nonstick fry pan heat butter and a small amount of oil over medium-high heat. Pan-fry schnitzels until golden brown, about 3 minutes per side; do not overcook. When both sides are golden brown, remove schnitzels from pan and place on paper towels to remove excess oil. Garnish schnitzels with lemon wedges and serve immediately.
Tip: Fry schnitzels 2 or 3 at a time to help maintain oil temperature. Cooking in batches helps prevent schnitzels from absorbing too much oil and becoming soggy.
|Total Fat||14 g|
|Saturated Fat||3.5 g|
Source: Manitoba Pork