Mini-Schnitzel (Italian Buffet)

AUTHOR
Avis Adkins
DIFFICULTY
easy
RATING
3.5 2
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 8
  • 500 g Pork escalope
  • 150 g Flour
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 Eggs
  • 3 TABLESPOONS grated parmesan cheese
  • 100 g Breadcrumbs
  • 4-6 Tbsp Oil
  • 7-10 Tbsp a few squirts of lemon juice
  • 7-10 Tbsp Lemon slices

Directions

  1. 1

    Wash the schnitzel and dab dry. Cut into pieces of about 6 cm, tap flatter. Season flour with salt and pepper. Whisk eggs in a plate. Mix parmesan and breadcrumbs in a plate.

  2. 2

    Turn escalopes one after the other in flour, egg and cheese-breadcrumbs mixture. Heat oil in a frying pan. Fry escalopes for 2-3 minutes on each side. Season with lemon juice. Arrange each cutlet garnished with 1/2 lemon slice

Nutrition Facts

KCAL
270 kcal
CARBS
23 g
FATS
10 g
PROTEINS
22 g