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Receta Pork Schnitzel with Rosemary and Lemon
by Nina Timm

Pork Schnitzel with Rosemary and Lemon

I fresh twist on an old favorite, Wiener Schnitzel. Rosemary and lemon are perfect partners in this recipe.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Austria Austrian
Tiempo para Cocinar: Raciónes: 6 servings

Va Bien Con: coleslaw, potato salad, boiled potatoes

Ingredientes

  • 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

Direcciones

  1. Remove the excess fat off the pork chops(keep it for your bean stew), remove the bones and cut the meat in smaller pieces.
  2. With a wooden meat mallet, thin the meat until it is about 1 cm thick.
  3. Place in a glass dish, season lightly, drizzle with some lemon juice and then cover with the buttermilk.
  4. Leave for a couple of hours, overnight is always best.
  5. Preheat oven to 180C
  6. Place all the other ingredients in your food processor and make your flavored crumbs.
  7. Taste for seasoning and adjust accordingly.
  8. 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.
  9. Place on a greased oven pan.
  10. Bake for 40-50 minutes until the schnitzels have cooked and the crumbs are crisp and golden brown.
  11. Serve with a few lemon wedges and some boiled potatoes with parsley butter.
  12. A green salad will work well too.