Crumbed Pork Schnitzels

Before I start this post of for Crumbed Pork Schnitzels I need to have a little brag.

To my surprise, yes it was a surprise, this blog A Dash Of Flavour was listed on this week's "Finest Foodies Friday" which is on The Foodie Blogroll. OMG, since finding out I haven't stopped smiling and telling who ever will listen!

Anyway this is quite a quickie post as there isn't much bragging to do about schnitzels, whether they are pork, veal, beef or chicken. Generally you would you a very thin cut of meat or pound to desired thickness, crumb and fry. Simple, what could be better?

Better you ask? Better would be a Parmigiana topping, an Acopulco topping or what ever you fancy but that's a story for another day. Sorry!!

Schnitzels are quick and easy to prepare especially as your bench resembles a process line, having everything in order to complete the necessary steps is the key. I also like to chill my crumbed schnitzels for 30 minutes in the fridge to ensure the crumbs stick.

Pork Schnitzels

Serves: 6

Points per serve: 4

6 lean pork schnitzels or pork steaks pounded thinly

2 tablespoons plain flour

salt and pepper

2 eggs, beaten

1 1/2 cups of breadcrumbs of your choice

cooking spray

Ensure that the beaten eggs are in a bowl big enough to dip the meat into and the breadcrumbs are on a plate large enough for the meat to lay flat.

In a plastic freezer bag place flour, salt and pepper shaking quickly to combine. Add pork schnitzels, seal bag to secure and shake to ensure the flour completely covers the pork.

Dip each schnitzel in the egg and then cover with breadcrumbs, patting to ensure they are covered completely both sides. You may need to turn over and check other side. Put on a large plate or platter. Continue with remaining schnitzels. If you need to layer your schnitzels on the plate place a piece of baking paper between each layer. Cover with cling film and chill for 30 minutes.

Heat a large frying pan over a medium to high heat and coat with cooking spray. Add schnitzels and cook for 2 - 3 minutes or until golden brown. Before turning over, spray uncooked side with a little more cooking spray and then flip. Cook for a further 2 - 3 minutes or until golden brown. Do not overcook or schnitzels will be tough. Serve immediately.