Pork schnitzel with Parmesan and cayenne

    30 min

    This one is one of my favourite escalope recipes which has cayenne pepper and Parmesan cheese in the breading. It's spicy and delicious.


    London, England, UK
    4 people made this

    Makes: 4 escalopes

    • 4 pork escalopes
    • salt and pepper to taste
    • 150g plain flour
    • 2 eggs, lightly beaten
    • 150g breadcrumbs
    • 1 teaspoon cayenne pepper
    • 50g grated Parmesan cheese
    • 25g unsalted butter
    • 2 tablespoons oil for cooking

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Cover each piece of pork with cling film. Use a meat hammer, rolling pin or heavy frying pan to bash the pork until it's thin. Season with salt and pepper on both sides.
    2. Place flour and eggs into two seperate shallow dishes. In a third dish mix breadcrumbs, cayenne and grated Parmesan cheese. Dredge escalopes in flour and shake off excess. Dip into the eggs, then coat with the breadcrumb mixture.
    3. Heat butter and oil in a large frying pan over medium heat. The temperature is right when the butter is melted but has not turned brown.
    4. Fry breaded escalopes in the hot oil for about 5 minutes on each side until they are crispy and golden brown. Drain on kitchen paper and keep warm.

    Serving suggestions:

    Goes well with potato salad, green salad or mixed veggies.

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