Lemon-Sage Schnitzel with Panko Crust

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    • 4
      Canadian Pork Leg Inside, Scallopini or Schnitzel
    • 1 cup
      250 mL
      panko crumbs**
    • 1 tsp
      5 mL
      grated lemon rind
    • 1 tsp
      5 mL
      dried leaf sage, crumbled
    • 1/2 tsp
      2 mL
      freshly ground pepper
    • 1 1/2 Tbsp
      20 mL
      EACH mayonnaise, Dijon mustard
    • 1
    • 2 Tbsp
      25 mL
    • canola oil
    • 4
      lemon wedges


On a plate, combine crumbs with lemon rind, sage and pepper. Combine mayonnaise and mustard. Whisk egg and water together in a medium bowl. Dredge schnitzels with mayonnaise mixture, dip into egg mixture, then coat with crumbs. Transfer to a rack and allow crumbs to dry, about 15 minutes. Heat a small amount of oil in a non-stick skillet over medium-high heat. Panfry schnitzels, about 4-5 minutes per side or until golden brown; do not overcook. Serve garnished with lemon wedges.

* Trimmed fast fry pork chops, pounded thinly, may be substituted for schnitzels.
** Panko crumbs are a lighter fluffy type of crumb. Regular bread crumbs may be substituted.

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