Serve with lemon wedges & a salad if desired. Remove to a plate & keep in a warm oven until ready to serve. Cook schnitzel in two batches about 4 to 5 minutes per side or until golden brown. Just cover the bottom of a large frying pan with olive oil.Schnitzel will store in fridge for up to 24 hours. Make sure you press down on the chop to thoroughly coat it. Dip in egg then press into crumb mixture. Dredge each chop in flour shake to remove any excess. Combine crumbs, hemp seeds & parmesan in a medium, shallow dish. Break eggs into a bowl whisk until lightly beaten. Add a pinch of salt & pepper stir to combine. Use a meat mallet or rolling pin to pound chops until about 1/4 inch (6mm) thickness.
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