What are the main ingredients in Crispy Panko Pork Schnitzel?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel, Egg/s

What is the nutritional information of Crispy Panko Pork Schnitzel?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Crispy Panko Pork Schnitzel?

AN EXTRA SPECIAL SALAD: Place the rinsed salad leaves, cucumber half-moons, chopped olives, and drained artichokes in a salad bowl. Toss together with a drizzle of oil and some seasoning. Set aside for serving. PREP YOUR CRISPY CRUST: Whisk 1 egg in a shallow dish with a tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the breadcrumbs and grated hard cheese (mixed together). Coat one schnitzel in the flour first, then in the egg, and lastly in the cheesy breadcrumbs. When coating in the breadcrumbs, press them into the meat so they stick and coat evenly. Make sure the schnitzel is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings. Repeat with the other/each schnitzel. OH MY, THAT CHEESY CRUNCH!: Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 2-3 minutes per side until golden and cooked through. Remove from the pan on completion and allow to drain on some paper towel. LEMONY BURNT BUTTER SAUCE: Wipe down the pan and return to a medium heat. Add in 50g of butter, the grated garlic, and the Provençal Rub to taste. Bring to a simmer and stir until the butter begins to foam and turn golden brown. Remove from the heat and squeeze in the juice of 2 lemon wedges. Stir to combine and season to taste. A FRESH & SATISFYING DINNER: Plate the crispy pork schnitzel and pour over the lemon and burnt butter sauce to taste. Serve the Mediterranean salad on the side with drizzles of balsamic glaze and a lemon wedge. How easy was that, Chef?

What should be prepared from my kitchen to make Crispy Panko Pork Schnitzel?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel, Egg/s

Crispy Panko Pork Schnitzel

A juicy cut of pork, enclosed in a golden panko crust and bathed in a luscious sauce of burnt butter, lemon, and Provençal Rub. No schnitzel supper is complete without the freshness of a side salad, enhanced by the tang and texture of artichoke hearts.

Crispy Panko Pork Schnitzel

with lemon burnt butter sauce & a Mediterranean salad

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 50 minutes

Ingredients:

Artichoke Heart Quarters
Balsamic Glaze
Cake Flour
Cucumber
Garlic Clove
Grated Italian-style Hard Cheese
Lemon
NOMU Provençal Rub
Panko Breadcrumbs
Pitted Kalamata Olives
Pork Schnitzel (without crumb)
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter
Paper Towel
Egg/s

Serves 1

PREP YOUR CRISPY CRUST
Whisk 1 egg in a shallow dish with a tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the breadcrumbs and grated hard cheese (mixed together). Coat the schnitzel in the flour first, then in the egg, and lastly in the cheesy breadcrumbs. When coating in the breadcrumbs, press them into the meat so they stick and coat evenly. Make sure the schnitzel is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings.
AN EXTRA SPECIAL SALAD
Place the rinsed salad leaves, cucumber half-moons, chopped olives, and drained artichokes in a bowl. Toss together with a drizzle of oil and some seasoning. Set aside for serving.
OH MY, THAT CHEESY CRUNCH!
Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the schnitzel for 2-3 minutes per side until golden and cooked through. Remove from the pan on completion and allow to drain on some paper towel.
LEMONY BURNT BUTTER SAUCE
Wipe down the pan and return to a medium heat. Add in 30g of butter, the grated garlic, and the Provençal Rub to taste. Bring to a simmer and stir until the butter begins to foam and turn golden brown. Remove from the heat and squeeze in the juice of 1 lemon wedge. Stir to combine and season to taste.
A FRESH & SATISFYING DINNER
Plate the crispy pork schnitzel and pour over the lemon and burnt butter sauce to taste. Serve the Mediterranean salad on the side with drizzles of balsamic glaze and a lemon wedge. How easy was that, Chef?

Cake Flour - 40ml
Panko Breadcrumbs - 100ml
Grated Italian-Style Hard Cheese - 25ml
Pork Schnitzel (without crumb) - 150g
Salad Leaves - 40g
Cucumber - 50g
Pitted Kalamata Olives - 25g
Artichoke Heart Quarters - 50g
Garlic Clove - 1
NOMU Provençal Rub - 1
Lemon - 1
Balsamic Glaze - 15ml

Download the Recipe

Serves 2

PREP YOUR CRISPY CRUST
Whisk 1 egg in a shallow dish with a tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the breadcrumbs and grated hard cheese (mixed together). Coat one schnitzel in the flour first, then in the egg, and lastly in the cheesy breadcrumbs. When coating in the breadcrumbs, press them into the meat so they stick and coat evenly. Make sure the schnitzel is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings. Repeat with the other/each schnitzel.
AN EXTRA SPECIAL SALAD
Place the rinsed salad leaves, cucumber half-moons, chopped olives, and drained artichokes in a salad bowl. Toss together with a drizzle of oil and some seasoning. Set aside for serving.
OH MY, THAT CHEESY CRUNCH!
Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 2-3 minutes per side until golden and cooked through. Remove from the pan on completion and allow to drain on some paper towel.
LEMONY BURNT BUTTER SAUCE
Wipe down the pan and return to a medium heat. Add in 50g of butter, the grated garlic, and the Provençal Rub to taste. Bring to a simmer and stir until the butter begins to foam and turn golden brown. Remove from the heat and squeeze in the juice of 2 lemon wedges. Stir to combine and season to taste.
A FRESH & SATISFYING DINNER
Plate the crispy pork schnitzel and pour over the lemon and burnt butter sauce to taste. Serve the Mediterranean salad on the side with drizzles of balsamic glaze and a lemon wedge. How easy was that, Chef?

Cake Flour - 80ml
Panko Breadcrumbs - 200ml
Grated Italian-Style Hard Cheese - 50ml
Pork Schnitzel (without crumb) - 300g
Salad Leaves - 80g
Cucumber - 100g
Pitted Kalamata Olives - 50g
Artichoke Heart Quarters - 100g
Garlic Clove - 2
NOMU Provençal Rub - 1
Lemon - 1
Balsamic Glaze - 30ml

Download the Recipe

Serves 3

PREP YOUR CRISPY CRUST
Whisk 1 egg in a shallow dish with a tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the breadcrumbs and grated hard cheese (mixed together). Coat one schnitzel in the flour first, then in the egg, and lastly in the cheesy breadcrumbs. When coating in the breadcrumbs, press them into the meat so they stick and coat evenly. Make sure the schnitzel is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings. Repeat with the other/each schnitzel.
AN EXTRA SPECIAL SALAD
Place the rinsed salad leaves, cucumber half-moons, chopped olives, and drained artichokes in a salad bowl. Toss together with a drizzle of oil and some seasoning. Set aside for serving.
OH MY, THAT CHEESY CRUNCH!
Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 2-3 minutes per side until golden and cooked through. Remove from the pan on completion and allow to drain on some paper towel.
LEMONY BURNT BUTTER SAUCE
Wipe down the pan and return to a medium heat. Add in 50g of butter, the grated garlic, and the Provençal Rub to taste. Bring to a simmer and stir until the butter begins to foam and turn golden brown. Remove from the heat and squeeze in the juice of 2 lemon wedges. Stir to combine and season to taste.
A FRESH & SATISFYING DINNER
Plate the crispy pork schnitzel and pour over the lemon and burnt butter sauce to taste. Serve the Mediterranean salad on the side with drizzles of balsamic glaze and a lemon wedge. How easy was that, Chef?

Cake Flour - 80ml
Panko Breadcrumbs - 200ml
Grated Italian-Style Hard Cheese - 50ml
Pork Schnitzel (without crumb) - 300g
Salad Leaves - 80g
Cucumber - 100g
Pitted Kalamata Olives - 50g
Artichoke Heart Quarters - 100g
Garlic Clove - 2
NOMU Provençal Rub - 1
Lemon - 1
Balsamic Glaze - 30ml

Download the Recipe

Serves 4

PREP YOUR CRISPY CRUST
Preheat the oven to 100°C. Whisk 2 eggs in a shallow dish with a tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly) and the other containing the breadcrumbs and grated hard cheese (mixed together). Coat one schnitzel in the flour first, then in the egg, and lastly in the cheesy breadcrumbs. When coating in the breadcrumbs, press them into the meat so they stick and coat evenly. Make sure the schnitzel is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings. Repeat with each schnitzel.
AN EXTRA SPECIAL SALAD
Place the rinsed salad leaves, cucumber half-moons, chopped olives, and drained artichokes in a salad bowl. Toss together with a drizzle of oil and some seasoning. Set aside for serving.
OH MY, THAT CHEESY CRUNCH!
Place a large pan over a medium-high heat with enough oil to cover the base. When hot, fry the schnitzels for 2-3 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan on completion and allow to drain on some paper towel. Place the cooked schnitzels on a baking tray and pop in the oven to keep warm until serving.
LEMONY BURNT BUTTER SAUCE
Wipe down the pan and return to a medium heat. Add in 100g of butter, the grated garlic, and the Provençal Rub to taste. Bring to a simmer and stir until the butter begins to foam and turn golden brown. Remove from the heat and squeeze in the juice of 3 lemon wedges. Stir to combine and season to taste.
A FRESH & SATISFYING DINNER
Plate the crispy pork schnitzel and pour over the lemon and burnt butter sauce to taste. Serve the Mediterranean salad on the side with drizzles of balsamic glaze and a lemon wedge. How easy was that, Chef?